While the pearls are heated over a moderate fire, it is stirred continuously with large forks to prevent burning. The pans are covered with a towel soaked in oil or fat to prevent burning the starch.
One process of gelatinization is performed by placing the pearls inside shallow pans, which are then placed inside a brick oven. Traditionally, during heat treatment, the temperature is kept moderate so that only the surface layer of the lumps of the moist starch begins to gelatinize, and this process is described as gelatinization. The process is repeated until the pearls have roughly become the desired size, then sorted according to size.Īnother method is to feed the moist flour into open cylindrical pans, which rotate for a certain amount of time and at a specific speed to form the pearls. The lumps will become more firm and gain a more spherical shape. The starch is inserted into a long, cylindrical twill cloth bag and a jerking motion is used to toss the starch lumps back and forth. One method of achieving the correct shape is called the gangsor method. The dough is cut and rolled into a spherical shape. To create pearls, tapioca flour (also known as tapioca starch ) is mixed with boiling water until a kneadable consistency is achieved. Tapioca pearls are derived as baked tapioca products, which are obtained from heat treatment of the moist cassava starch in shallow pans. ( July 2021) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. This section needs additional citations for verification. McDonald's restaurants in Germany and Austria were temporarily selling the dessert beverage as part of their revamped McCafé menu in 2012. Tapioca pearls have recently gained greater global popularity due to the spread of Taiwanese bubble tea, also called boba tea, across Europe and North America. It is usually mixed with sugar and red wine and served warm. Sagu is used in a traditional dish known as sagu de vinho ("wine sago"), popular in the southern state of Rio Grande do Sul. The making of tapioca balls was also introduced to Brazil (where cassava is native), where they are still known as sagu, despite being made from cassava and not sago palms. This translation is commonly used by English speakers and refers to the variant with 6 mm ( 1⁄ 4 in) tapioca pearls. When used to describe the drink, the characters 波霸奶茶 directly translate to boba milk tea, and loosely to bubble milk tea. In Chinese, the word boba, 波霸, is a combination of a word for bubble and a word for big, which, when found together, is slang for "big breasts" or "buxom lady". It was only when one tea shop owner-in an attempt to make his tea stand out-decided to use larger tapioca balls and chose a more provocative name, "boba", to represent the difference. In Taiwan, it is more common for people to refer to bubble tea as pearl milk tea (zhēn zhū nǎi chá, 珍珠奶茶) because originally, small tapioca pearls with a 2.1 mm ( 1⁄ 12 in) diameter were used.
Vendors who sell the drink usually add syrup or creamer before serving, or serve it on top of shaved ice. They get their Mandarin name, "frog eggs", from their white appearance in the balls' centers after cooking. They are popularly sold in "jelly tapioca pearls" (also known as "frog egg drinks") which are adaptations of Southeast Asian drinks and shaved ice desserts. Pearl sago and tapioca pearls were introduced to Chinese cuisine via the Hokkien diaspora. They are virtually indistinguishable in taste and can be used interchangeably. Among these are tapioca pearls, which originated as a cheaper alternative to pearl sago.
The introduction of cassava from South America during the colonial era added another starch source to Southeast Asian cuisine, resulting in cassava-based versions of Southeast Asian dishes that were formerly made from native starch sources. They are used in a wide variety of dishes and drinks like bilo-bilo, binignit, es campur, es doger, and halo-halo, among others. Traditional versions of tapioca pearls made from native starch sources like palm hearts or glutinous rice include pearl sago, landang, and kaong. Making jelly-like desserts from starch and using them in dessert dishes and drinks originated from Island Southeast Asia. Right: Sagu de vinho with crème anglaise, a southern Brazilian dessert of tapioca pearls in wine. Middle: Es campur, an Indonesian shaved ice dessert with various fruits and jellies Left: Bilo-bilo, a Filipino warm dessert soup of tapioca pearls in coconut milk
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