There are hundreds of thousands of edible plants, so it’s impossible to get to know them all, let alone cook with all of them. But some are worth looking into, and you’ll likely run into them at some point. Take tapioca, for example. You’ve probably heard of tapioca pudding, tapioca pearls, and tapioca starch. So, what is tapioca and what can you do with it? Here’s everything you need to know about this common yet underrated ingredient.
What Is Tapioca?
Tapioca is a type of starch that’s extracted from the tubers of the cassava plant. It originated in South American countries like Peru and Mexico, but it’s used across the globe for its thickening properties and neutral flavor profile.
Tapioca comes in many forms—pearls, starch, flour, syrup, granules, etc. It’s naturally gluten-free, so it’s a popular wheat-free alternative to make gluten-free flours and products. It also doesn’t have a strong flavor, making it a versatile ingredient that works well in both sweet and savory recipes.
For example, in Asian cuisine, tapioca is commonly used in drinks and desserts, like coconut tapioca pudding. If you’ve enjoyed bubble tea or boba, you’ve had tapioca. The balls at the bottom of boba tea are tapioca pearls.
It’s also a staple ingredient in tropical places like Brazil, where it’s used to make Brazilian tapioca, which can best be described as a gluten-free tortilla or crepe used as a vessel for fillings.
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What Is Tapioca Made Of?
In its purest form, tapioca contains just one ingredient—tapioca. It’s used as an ingredient all on its own to thicken foods, though it can also be combined with other ingredients to create food products like tapioca pearls and gluten-free flour blends.
Nutritionally, tapioca is primarily made up of carbohydrates. Specifically, tapioca is made from nearly pure starch. It provides some fiber, natural sugars, and minerals, but tapioca isn’t a significant source of nutrients. It’s not something eaten for its nutrient density, but rather it’s enjoyed for its culinary applications.
What Is Tapioca Starch?
Tapioca starch and tapioca flour refer to the same ingredient. When tapioca is extracted from the cassava plant, the result is tapioca, which is mainly made up of starch, so it’s sometimes called tapioca starch. Depending on the manufacturer, it might also be called tapioca flour.
It’s naturally gluten-free, so tapioca starch is commonly used in gluten-free flour blends. Tapioca starch doesn’t make for a great flour alternative on its own, but when combined with other ingredients, such as rice flour and xanthan gum, it helps make a 1:1 gluten-free flour substitute.
It’s also known for its thickening properties similar to cornstarch. In fact, you can substitute tapioca starch for cornstarch. The recommended ratio is 1:2 cornstarch to tapioca starch.
What Is Tapioca Pudding?
Tapioca pudding is a sweet dessert that calls for, you guessed it, tapioca. It’s the most common tapioca recipe in the United States. Similar to bubble tea, tapioca pudding contains tapioca pearls. If you’ve ever wondered what those little balls are in tapioca pudding, they’re pearls of tapioca.
Tapioca mainly adds texture to the dish. The base of the pudding calls for typical ingredients found in homemade pudding, such as milk, butter, and sugar, so the taste itself isn’t all too different from a regular vanilla pudding. However, the tapioca pearls help to thicken the pudding while also giving it its signature consistency.
What Is Tapioca Flour?
Tapioca flour is another name for tapioca starch. The names are interchangeable and refer to the same powdery substance that comes from the cassava plant.
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Though tapioca has a mostly neutral taste, some describe it as having a slightly sweet flavor profile. This is why it’s more often used in sweet recipes like bubble tea or baked goods, though it can be used in savory recipes as well. Because it's a thickening and binding agent, tapioca can be used to thicken sauces, dressings, gravies, and more.
How to Use Tapioca
You’ve probably had tapioca many times without even realizing it, as it’s not just found in boba teas, tapioca puddings, and gluten-free flour blends. It's also an ingredient found in salad dressings, breads, custards, noodles, and more.
There are many ways to incorporate tapioca into your everyday cooking. How to use tapioca depends on the form.
Tapioca pearls are most popular in teas, puddings, and custards, but they can also thicken pie fillings and other desserts. You’ll just need to soak them or cook them thoroughly so they’re soft and chewy in your sweet recipes.
For savory applications, try tapioca starch. You can add it as a thickening agent to soup, stew, and gravy recipes. Similarly, it can be used to thicken homemade sauces and salad dressings.
Tapioca flour is also used for baking. You’ll find it as an ingredient in gluten-free flour blends, which you can use to make baked goods like breads, biscuits, cakes, brownies, and more. You can even use it to make crispy, fried foods.
Tapioca Recipes
Now that you know all there is to know about tapioca, it’s time to experiment with the below tapioca recipes.
Milk Tea
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Tapioca pudding is one of the most popular ways to use tapioca, but bubble tea (aka milk tea) is right up there with it. Tapioca pearls are optional in this tea recipe, but they add a fun texture and they’re an easy way to introduce yourself to the world of tapioca. Plus, the tea itself is creamy, sweet, and flavorful. It also provides a jolt of caffeine from the black tea base.
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Vanilla Tapioca Pudding Pops
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Homemade popsicles are the refreshing treat of the summer, and you can even make them with tapioca. This easy recipe calls for instant tapioca along with milk, eggs, sugar, a vanilla bean, and heavy cream. It’s a simple recipe, but the result is a creamy dessert that’s quick to make and so satisfying to enjoy in the summer heat.
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Tapioca Flour Crepes
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In tropical countries like Brazil, tapioca is used to make a type of tortilla alternative that’s often compared to crepes. It’s thin, mild in flavor, and perfect for pairing with toppings or fillings. In this recipe, you’ll channel the traditional Brazilian way of preparing tapioca by turning it into gluten-free crepes. Making crepes can take some practice, but once you get the hang of it, you can enjoy them for breakfast or dessert.
