You can use hot water or cold water when making tapioca flour. If you use tapioca flour to make taro balls, use hot water to knead the dough. When kneading the dough, add water little by little until the tapioca flour can solidify, and then slowly knead it into a dough.

Don’t make the dough too dry, otherwise it will be difficult to knead. If the tapioca flour cannot be mixed into a soft dough, it will only be mixed into a relatively hard and dry dough. The ratio of amylopectin to amylose in raw cassava starch is as high as 80:20, so it has a high peak viscosity.

Tapioca flour has many uses and can be made into fructose, glucose, maltose, monosodium glutamate, beer, etc. Tapioca starch is a type of starch, but if compared with ordinary starch, tapioca starch has a wider range of uses than ordinary starch.

Generally, boiling water is used to mix tapioca flour, and cold water is rarely used to mix noodles. If you want to use cold water, pay attention to the temperature of the cold water not being too low, just keep it around 20 degrees.

During the process of kneading the noodles, in order to avoid adding too much water, it is recommended to add it in several times. While adding water, use chopsticks to slowly stir evenly. Stir for about five minutes and it will be ready. The dough is ready, and then slowly knead the dough. After kneading, it can be used to make food.

Just use as much tapioca flour as you need. If you add too much, it will not be easy to store and will affect the taste of the food.