Today I wanted to test the possibility of toasting tapioca pearls before cooking them to see if the flavor or texture would change once cooked. I am a big fan of tapioca in pearl form as well as its uses as a starch (and the many variations of this starch).
I will never find out, because as the pearls started to get hot, they did not toast. The popped. They did so in the exact same way as popcorn kernels would. I switched gears then and completely lost interest in toasting tapioca pearls. I mean, come on... tapioca popcorn! So then I treated it as such, and lightly oiled a pan, put a fresh amount of small pearls over high heat and the result was even better than the first round as you can see from the picture.
The flavor is practically non-existent, but the texture is crunchy and very similar to popcorn. A little salt and you're set.
That is sweet!
ReplyDeleteWhat size pearls did you use?
ReplyDeletesmall
ReplyDeleteWhat a great idea! Tried it, awesome. You're the greatest. Your blog inspires me.
ReplyDeleteThanks anonymous
ReplyDeleteYou're welcome.
ReplyDeleteWow Chef Migoya you continue to amaze and impress me! Tapioca pearl popcorn, that might even top your maple bacon breakfast bar!! congrats!
ReplyDeleteHi Chef, Have you made or tried tapioca bread? It's quite a 'hit' here in Korea. Probably because the texture is a bit like chewy rice cake meets choux pastry.
ReplyDeleteHi Simon
ReplyDeleteNo I have not. would you mind sharing a recipe? Sounds great.
Of course just check out my latest post on www.piemaninkorea.blogspot.com
ReplyDeletethe cheese variation are my favourite but the plain/sesame ones are easiest for mass production.