Features: strong viscosity

1, the production of fine-seasoned food

Tapioca starch taste bland and no aftertaste, suitable for fine-seasoned products.

Representative dish: pastry filling

2, the production of strong viscous food

Tapioca starch in the heat of water and cooked, transparent, and the texture Q elastic, and cooled and can continue to maintain the softness, not dry and hard, so tapioca starch is suitable for making viscous food.

Representative dishes: taro round

Taro round

Materials

Tapioca starch 275 grams, 150 grams of purple potatoes, sweet potatoes 170 grams, 20 grams of pure brown sugar, 20 grams of sugar, fruit, coconut milk moderate amount.

Practice

Purple sweet potatoes peeled and thinly sliced steamed and pressed into puree.

Take 20g of mashed sweet potato, 75g of tapioca flour and 20g of brown sugar and mix well, add water and knead into a dough.

The purple potato puree and sweet potato puree are both mixed with 100 grams of tapioca flour and 10 grams of sugar respectively, and kneaded into a dough with appropriate amount of water.

Roll the three colors of dough into strips and cut them into small pieces, then put them into a container sprinkled with tapioca flour and set aside.

Bring a pot of water to a boil and cook the taro balls until they float.

Cook the sago

Bring water to a boil in a pot, add the sago and cook for 10 minutes, then pour out and rinse with cool water.

Bring the water back to a boil, add the sago and cook for 10 minutes, then turn off the heat and simmer for 15 minutes.

Take out the sago and put it under ice water to cool down, put it into a bowl with taro balls, add coconut milk, sugar and fruits, and enjoy it.