Tapioca Jelly
Ingredients
Directions
Prepare
Soak the tapioca in cold water overnight.
Cook and set
Cook the soaked tapioca in the same water until it becomes clear.
Pour the mixture into cups that have been rinsed with cold water.
Chill in the refrigerator or a cold place.
Serve
Serve like blanc-mange.
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
- Starch that swells and turns clear when cooked, thickening the liquid into a jelly as it cools.
The step that matters
Cooking until the tapioca turns clear. Tapioca pearls must be cooked long enough for the starch granules to fully swell and gelatinize; undercooked pearls stay opaque and give a grainy, firm texture instead of a smooth jelly.
“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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