Magic Tapioca Starch 木薯粉/泰國生粉

How To Make Starch (Wet Tapioca) From Cassava

Tapioca Starch 木薯粉 

If you are not sure what is the flour/starch, just taste if or stir with water to cook it. Tapioca Starch is clear and jelly-like and chewy after cooked.

After stir fry with low heat, and that's look like a chewy gum.

Show you how to make it at home start from scratch.

If you think it is taking too much time and effort to do it , then simply buy it in your store. We have so many choices in Thailand or any supermarkets in Asia.

Don't look at the brand, but buy different one to test and feel which one you like the most.

Tapioca in Thailand มันสำปะหลัง

This is the new packing with photo that I like the most, easy to remember.

In Hong Kong, we call Tapioca Starch as "生粉/木薯粉", Taiwan use this to make the most famous bubble milk tea.

Those Tapioca pearls are made with Tapioca Starch.

Pearl tapioca is a common ingredient in South, East and Southeast Asian desserts such as falooda, kolak, sago soup, and in sweet drinks such as bubble tea, fruit slush and taho, where they provide a chewy contrast to the sweetness and texture of the drink. Small pearls are preferred for use in puddings. In Brazil, the pearls are cooked with wine or other liquid to add flavor and are called sagu.

In some recipes, the ratios using Rice Flour vs Tapioca Starch may be from 2:8 to 5:5 in ratio in making HK Bowl Rice Pudding.

在東南亞，木薯比薯仔便宜，木薯粉是阿媽用來勾茨的澱粉，通常都叫泰國生粉/木薯粉 

Tapioca Starch.

泰國生粉係木薯嘅澱粉，煮中餐時用到佢嚟打芡，令餸菜嘅汁液變得杰啲。

台灣人喜歡用太白粉，太白粉加水遇熱會凝結成透明的粘稠狀，使湯汁看起來杰些，同時使食物外表看起來有光澤。要謹記太白粉不能直接加熱水，否則會立即凝結成塊而無法煮散。食物放涼之後，茨汁會變得較稀，因此一般整蛋糕/做西點多利用粟粉來達到粘稠的特性而不使用太白粉。