What desserts can be made with tapioca flour: homemade pearls

Ingredients: 50g tapioca flour, 55g water, 20g sugar.

Method:

1. Heat water and sugar in a pot, bring to a boil and then turn off the heat.

2. Immediately pour the flour into the pot, stir to form a dough, and add flour or heat water according to the humidity of the dough.

3. Take a large plate, sprinkle more tapioca flour on it, coat the outside of the dough in flour, then pull the dough into small balls, sprinkle with flour, and then roll them into round balls.

4. Boil a pot of water and put the pearls to be boiled into the pot. The water should at least cover the pearls and 2cm more. Cook over medium heat for 5 to 8 minutes. Turn off the heat, simmer for 5 minutes, take out and soak in cold water. Remember to stir while cooking.

Tips:

1. Use it as soon as possible after cooking. Do not put it in the refrigerator. You can take it out after cooking.

2. Step 2: If the dough is too wet, you can heat it over low heat to evaporate the water, but not for too long. Just form a ball. The dough will always be sticky. Desserts made with cassava flour: cassava cake

Ingredients: One and a half pounds of brown sugar, 500g of cassava flour, appropriate amount of water, appropriate amount of sesame seeds.

Method:

1. Heat the pot until it is smoking red, turn off the heat, pour in the sesame seeds and stir-fry until golden brown.

2. Add sugar to two small bowls of water and boil.

3. Add water to tapioca flour, stir evenly and add syrup.

4. Stir evenly and start steaming. When one layer is cooked, add another layer. Don’t make it too thick at a time. When each layer is cooked, take it out of the pot.

5. Sprinkle with sesame seeds, let cool and cut into pieces.

Tips: Don’t add too much water, otherwise it won’t take shape. Desserts made with cassava flour: mochi bread

Ingredients: 65g cassava flour, 10g high-gluten flour, 70g milk, 15g corn oil, a little salt, 20g sugar, one egg, a handful of black sesame seeds.

Method:

1. Preheat the oven to 230 degrees.

2. Pour milk, oil, sugar and salt into a container, heat it over low heat. Stir occasionally while cooking to avoid sticking to the bottom. Since there is little liquid, it is recommended to use low heat. Avoid too much evaporation of water.

3. Cook until the liquid starts to bubble, add sifted flour, stir quickly into a paste and turn off the heat.

4. Add tapioca flour. Since the dough has heat, use a spatula to help mix evenly and press it into a dough. If it's too thin here, turn on the heat and dry it out before proceeding to the next step.

5. Let cool slightly until you can hold the dough in your hands. Knead the dough evenly. There is no more dry powder. Add black sesame seeds. Slowly add half of the whole egg liquid and mix well. The batter in the picture is relatively dry. I will add the whole egg liquid later and mix until the batter forms an inverted triangle when I lift the spatula.

6. Put it into a decorating bag and cut a hole directly in the decorating bag, with the diameter of the hole about 1 cm.

7. Squeeze it into the baking pan. When squeezing, pull the piping bag upwards so that the dough will rise better if it has a three-dimensional effect.

8. Place in the middle and upper shelf of the preheated oven, adjust the temperature to 200 degrees, bake for 15 minutes, then adjust to 180 degrees and bake for another 5 minutes.

Tips:

1. If the batter is very thin at the beginning, it means it is not cooked properly. If it is too thin at the end, it means too much egg liquid has been added.

2. Do not add the whole egg liquid at once. Add it slowly in several batches to avoid making the batter too wet and causing poor shape.

3. If there is a sharp end after squeezing and stretching, you can use your fingers to dip some water and wipe it smooth. Desserts made with cassava flour: Bobo cake

Ingredients: 200g cassava flour, 50g starch powder, 100g sugar, 400g water, a little salad oil.

Method:

1. Mix tapioca flour and orange flour, then mix 200g water with the flour, add water while stirring, and stir until there are no particles.

2. Boil 200g of water, add sugar, and cook until no sugar particles are visible.

3. First add a spoonful of the powder slurry to the syrup and mix, then pour the syrup into the powder slurry and stir evenly.

4. Apply a layer of salad oil on the surface of the mold to make it easier to release the bowl cake after it is cooked.

5. Add the filling to the mold, as much or as little as you like, then put the mold into a steamer to preheat, cover it with a lid and turn on high heat until steam comes out.

6. Add the flour slurry and cook over medium heat for 15 minutes. After it cools down, use a bamboo skewer to turn it around along the edge to remove it from the mold.

Tips:

1. The ratio of flour slurry is very important. The ratio of starch flour: tapioca flour: water is 1:4:4.

2. Friends who do not have molds can use small bowls, dishes or egg tart molds, as long as they are molds with some depth.

3. When mixing the syrup, be sure to first pour a spoonful of the syrup and mix it with the sugar water, then pour the sugar water into the remaining syrup and stir. The reason is that the syrup will precipitate if left for a long time. Pour a small spoonful of the syrup. Add the flour slurry and stir, so that the bowl cake will not be half-cooked.