Minute Tapioca is finely ground tapioca — anyone know if it has little pearls? Pearls are fun for some things, like tea and classic tapioca pudding, but pie filling and omelets? Here’s what I’ve gathered …
> Instant, minute, or quick tapioca, instant pearl tapioca, and tapioca granules are the same. If you want the recipes to be organic, etc. you can substitute Minute brand with another brand of granules. If you don’t want blobs in pies, etc. you can grind it in a food processor, blender, spice grinder, coffee mill, or mortar and pestle. This form takes time to bloom so add to pie fillings at least an hour before baking.
> Tapioca flour and tapioca starch are the same.
How does Tapioca compare with other thickening agents?
1 cup of each
> Dried Tapioca – 358 calories – mininum protein – mininum vitamins or minerals – gluten-free
> Arrowroot – 457 calories – 120 grams protein – for flour, mininum vitamins or minerals – in baking adds a little chewiness.
> Corn Startch – 488 calories – mininum protein – mininum vitamins or minerals – works fast; in a recipe can use less than arrowroot or dried tapioca.
BAKED APPLE TAPIOCA
• 3 cups water • 2 tablespoons lemon juice • 3 tart apples, pared and sliced • 1/2 cup ground Tapioca • 1 cup light brown sugar, firmly packed • 1 teaspoon salt • 1/4 teaspoon mace or substitute with either nutmeg, allspice, cinnamon, ginger or pumpkin pie spice • 3 tablespoons melted butter
Combine water and lemon juice and pour over apples in greased shallow baking dish. Cover and bake in moderate oven (375 F) 15 minutes, or until apples are partially cooked. Mix together ground tapioca, 3/4 cup sugar, salt, and mace. Sprinkle over apples, mixing thoroughly. Add melted butter. Continue baking 10 minutes. Then stir well; sprinkle remaining sugar over apple mixture, and bake 5 minutes longer. Serve hot or cold with cream. Serves 6. [Three apples for 6 people? Okay, I’ll take the recipes word for it.]
— adapted from 1934 Easy Triumphs with the New Minute Tapioca cooking booklet.
