Wednesday, March 16, 2011

Tapioca Popcorn

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.



10 comments:

  1. What size pearls did you use?

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  2. What a great idea! Tried it, awesome. You're the greatest. Your blog inspires me.

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  3. Wow Chef Migoya you continue to amaze and impress me! Tapioca pearl popcorn, that might even top your maple bacon breakfast bar!! congrats!

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  4. Hi 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.

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  5. Hi Simon
    No I have not. would you mind sharing a recipe? Sounds great.

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