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Encyclopedia > Tapioca pudding

Tapioca pudding is a common pudding with tapioca pearls added to a vanilla pudding. It can be discerned from other types of pudding by the small, translucent and almost caviar-like orbs of tapioca within. Tapioca is the root of the cassava plant, which is also known as manioc. It requires processing to withdraw either flakes, seeds or pearls of the tapioca plant. Tapioca is native to South and Central America. It is now produced in Africa and Asia. Image File history File links Download high resolution version (1500x1578, 364 KB) Summary Tapioca pudding Licensing File links The following pages link to this file: Tapioca pudding User:Interiot/Gallery ... Pudding can be prepared with a large variety of toppings such as fresh fruit and whipped cream Christmas pudding Dessert pudding In the United Kingdom, and some Commonwealth countries, pudding is the common name for dessert. ... Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. ... A can of black Iranian caviar Russian salmon caviar on buttered bread Caviar is the processed salted roe of various species of fish, most notably sturgeon. ... Binomial name Manihot esculenta Crantz The cassava, casava, or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. ... South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ... Map of Central America Central America is the central geographic region of the Americas. ... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... World map showing the location of Asia. ...


Tapioca has been considered a healthy food because, as a starch, it is easy to digest. In the eighteenth century it gained popularity for its nutritive properties. In the nineteenth century, tapioca pudding was often used as a medicine. In 1948, Jell-O produced three flavors of tapioca pudding: vanilla, chocolate, and orange-coconut. Starch (CAS# 9005-25-8) is a complex carbohydrate which is soluble in water; it is used by plants as a way to store excess glucose. ... Jell-O is a brand name belonging to USA-based Kraft Foods for a number of gelatin desserts, including fruit gels, puddings and no-bake cream pies. ... Vanilla is a flavoring derived from orchids in the genus Vanilla. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Binomial name Citrus sinensis (L.) Osbeck Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... Binomial name Cocos nucifera L. For other uses, see Coconut (disambiguation). ...


The pudding can be made with either tapioca flakes (tapioca sticks) or pearls, though the pearl version is preferred because it cooks faster. Hong Kong–style tapioca pudding consists of a baked egg custard mixture and thus is much harder than the vanilla variety. A common variation involves placing sweetened adzuki bean paste at the bottom. Custard is a range of preparations based on milk and eggs, thickened with heat. ... Binomial name Vigna angularis (Willd. ...


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  Results from FactBites:
 
Simply Recipes: Tapioca Pudding Recipe (5892 words)
Posted by: elise on November 1, 2004 6:18 PM I cared for a lady in Florida and Tapioca was one of the things she had to have.
Sago is seed tapioca which is made of tapioca and the size of pin heads.
It was a Sago (Tapioca Seed) puddings flavoured with rosewater.
Tapioca Facts-- Ellen's Kitchen (1066 words)
Tapioca is useful for thickening the juices in fruit pies and for thickening gravies in crockpot dishes where regular gravies tend to breakdown.
Tapioca flour is a starch extracted from the root of the tropical cassava plant (also called manihot or manioc or yucca) in both the East and the West.
By the way, to use cracked small pearl tapioca in the seitan, which simmers for 6-8 hours, all I had to do was increase the amount about a third and soak the bits in some of the broth or liquid for about an hour before adding to the recipe.
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