TAPIOCA PEARL'S' (Mix) 400g - CHANG
Tapioca is
derived from the word tipi'óka,
its name in the Tupí language
spoken by natives when the Portuguese first arrived in the Northeast Region of
Brazil around 1500.This Tupí word is translated as 'sediment' or 'coagulant'
and refers to the curd-like starch sediment that is obtained in the extraction
process3he cassava plant has either red or green branches with blue spindles on
them. The root of the green-branched variant requires treatment to remove linamarin,
a cyanogenic glycoside occurring naturally in the plant
Flakes,
sticks, and pearls must be soaked well before cooking, in order to rehydrate,
absorbing water up to twice their volume. After rehydration, tapioca products
become leathery and swollen. Processed tapioca is usually white, but sticks and
pearls may be colored. Traditionally, the most common color applied to tapioca
has been brown, but recently pastel colors have been available. Tapioca pearls
are generally opaque when raw, but become translucent when cooked in
boiling water.
In
various Asian countries, tapioca pearls are widely used and are known as sagudana, sabudana or shabudana (pearl sago)
or sabba
The
pearls are used to make snacks. Tapioca pearls are essential ingredients for
Taiwanese bubble tea.
Ingedients: Cassava Plant
Fun Facts: During the second world war,
due to the shortage of food in Southeast Asia, many refugees survived on
tapioca. The cassava plant is easily propagated by stem-cutting, grows well in
low-nutrient soils, and can be harvested every two months, although it takes
ten months to grow to full maturity. The plant provided much needed
carbohydrates and other nutrients