Photo: La Tartine Gourmande, Flickr
Like tofu, tapioca -- that starchy material extracted from yuca root -- is another acquired taste in terms of texture. Available as granules, pellets, flakes, starch or flour, tapioca is most popularly served in pearl form, used predominantly in puddings, and is sold as both instant mixes and prepackaged pudding flavors.
After taking off in Southeast Asia some 15 years ago, tapioca has swept the country as the trendy "bubble" or "boba" tea over the last few years. Bubble tea is but a small niche though: Tapioca is a versatile cooking ingredient. Take example from La Tartine Gourmande's Coconut Tapioca with Berry Compote, Grapefruit and Crumble (at left) for inspiration.
How do you use or enjoy your tapioca? Share tips in the comments!
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Gah. 










