The little balls in tapioca pudding are pearl tapioca. Tapioca is a starch from the root of the cassava plant. This plant contains toxins and requires processing before consumption.Know More
Manufacturers process tapioca in several forms of starch, including powder, flakes, sticks and pearls. The sticks and pearls require soaking in water before use. Upon soaking, these forms double in size and take on a leathery texture. Asian cooking frequently uses tapioca.
Tapioca balls are available in sizes ranging from 1 millimeter to 5 millimeters, with small tapioca the most common in the United States. Another common use for tapioca is in bubble tea. The boiled pearls add a contrast to the sweet flavor of the drink.Learn more about Sweets
One good pearl tapioca pudding recipe uses pearl tapioca, milk, eggs, sugar, some salt and vanilla. This recipe takes about 30 minutes, and it makes 4 to 6 servings.Full Answer >
As of 2015, there are 12 varieties of Girl Scout cookies. The oldest, and most widely distributed varieties are Peanut Butter Sandwich, Shortbread and Thin Mints. These three varieties have been in production since 1951, according to the official Girl Scouts websiteFull Answer >
The term "Digestive Biscuit" is a reference to the baking soda used in its manufacture, which was originally believed to aid in digestion and settle the stomach. Prior to the appellation of the word "Digestive," the biscuits were known as "Homewheat" biscuits.Full Answer >
Of the major types of chocolate, white chocolate typically melts the fastest. Milk chocolate usually melts slower than white chocolate, but faster than semi-sweet chocolate or dark chocolate. In most cases, dark chocolate has the slowest melting speed.Full Answer >