Strawberry Tapioca
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the tapioca overnight in enough water to cover.
Boil the soaked tapioca in water until done.
Assemble and bake
Mix the cooked tapioca with the strawberries and sweeten to taste.
Transfer the mixture to a baking dish and bake at 300°F (150°C) for 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tapioca
- Thickens the mixture as its starch gelatinizes when cooked, giving a soft, pudding-like set.
- Strawberries
- Provide the main flavor, moisture and color of the dish.
- Sugar
- Sweetens the dish and balances the tartness of the strawberries.
The step that matters
Boil the soaked tapioca until done. Tapioca pearls must be fully cooked until they turn translucent; the starch only gelatinizes and softens properly after boiling, and undercooked pearls stay hard and chalky in the finished dish.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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