Fruit Tapioca
Ingredients
Directions
Pour boiling water over tapioca and cook for 1 hour until clear.
Stir in salt, sugar, and berries or jelly.
Serve warm or chilled.
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 liquid as its starch gelatinises, turning it clear and gel-like when cooked.
- Sugar
- Adds sweetness and helps give the cooked tapioca a softer, glossier texture.
- Berries
- Add fruit flavour, colour and moisture that blend into the tapioca as it sets.
The step that matters
Cooking the tapioca until clear. Tapioca starch only thickens fully when cooked long enough to gelatinise. Stopping early leaves the texture cloudy, grainy or thin, so the pearls should look clear all the way through before the fruit goes in.
“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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