Latest news with #tapioca
The Guardian
13 hours ago
- General
- The Guardian
Benjamina Ebuehi's recipe for bubble tea ice-cream sundaes
I absolutely adore bubble tea: it's such a fun drink. I find it impossible to be anywhere near Chinatown in London without ordering one, and the brown sugar milk tea flavour is my go-to. The 'bubble' refers to the balls of tapioca that are cooked until chewy, a texture I find so pleasing; if you like mochi, this will be right up your street. You should be able to find quick-cook tapioca pearls in most large Asian supermarkets; I tend to avoid the plain white tapioca pearls because they can take more than an hour to cook. Prep 5 min Cook 20 min Serves 4 150g quick-cook brown sugar tapioca 100g light brown sugar 2 English breakfast tea bags 100ml double cream ½ tsp flaky sea salt 8 scoops vanilla ice-cream Chocolate sprinkles or shavings, to serve Bring a saucepan of water to a boil, add the tapioca pearls and cook for three to four minutes, until they've got a chew to them but are still a little firm. Drain the pearls into a sieve, then run them under the cold tap to stop them sticking together. To make the tea syrup, put the sugar, 75ml water and the tea bags in a small saucepan and bring to a boil. Turn down to a simmer, cook for four to five minutes, until the liquid reduces by about a quarter, then remove and discard the tea bags. Turn down the heat to medium-low, add the tapioca, then stir well to coat. Take off the heat and leave to cool in the pan. (You can do this in advance and leave at room temperature overnight.) To make the salted cream, lightly whip the double cream and salt to very soft peaks. To serve, put a spoonful of the tapioca and syrup mix into a sundae glass or ramekin, then swirl it around so some of the syrup coats the inside. Layer it with a scoop or two of ice-cream and some more tapioca and syrup. Top with a dollop of the salted cream followed by chocolate sprinkles or shavings, and serve.
The Guardian
14 hours ago
- General
- The Guardian
Benjamina Ebuehi's recipe for bubble tea ice-cream sundaes
I absolutely adore bubble tea: it's such a fun drink. I find it impossible to be anywhere near Chinatown in London without ordering one, and the brown sugar milk tea flavour is my go-to. The 'bubble' refers to the balls of tapioca that are cooked until chewy, a texture I find so pleasing; if you like mochi, this will be right up your street. You should be able to find quick-cook tapioca pearls in most large Asian supermarkets; I tend to avoid the plain white tapioca pearls because they can take more than an hour to cook. Prep 5 min Cook 20 min Serves 4 150g quick-cook brown sugar tapioca 100g light brown sugar 2 English breakfast tea bags 100ml double cream ½ tsp flaky sea salt 8 scoops vanilla ice-cream Chocolate sprinkles or shavings, to serve Bring a saucepan of water to a boil, add the tapioca pearls and cook for three to four minutes, until they've got a chew to them but are still a little firm. Drain the pearls into a sieve, then run them under the cold tap to stop them sticking together. To make the tea syrup, put the sugar, 75ml water and the tea bags in a small saucepan and bring to a boil. Turn down to a simmer, cook for four to five minutes, until the liquid reduces by about a quarter, then remove and discard the tea bags. Turn down the heat to medium-low, add the tapioca, then stir well to coat. Take off the heat and leave to cool in the pan. (You can do this in advance and leave at room temperature overnight.) To make the salted cream, lightly whip the double cream and salt to very soft peaks. To serve, put a spoonful of the tapioca and syrup mix into a sundae glass or ramekin, then swirl it around so some of the syrup coats the inside. Layer it with a scoop or two of ice-cream and some more tapioca and syrup. Top with a dollop of the salted cream followed by chocolate sprinkles or shavings, and serve.
Yahoo
a day ago
- Health
- Yahoo
Why cassava could be a great addition to a balanced diet
Cassava (also called yuca, Brazilian arrowroot and manioc) is a starchy root vegetable that's grown globally. It's a versatile ingredient that can be found in a wide variety of dishes, and on top of that, tapioca starch extracted from cassava is a key ingredient of the tapioca pearls found in boba tea. Cassava is an excellent source of a few essential macronutrients, and could certainly be part of a balanced dietary pattern. However, it's important to point out that raw cassava could be toxic, which is why it should always be cooked thoroughly before you eat it. Here's what you need to know. Absolutely. When it comes to macronutrients, cassava is primarily carbohydrates, with a small amount of protein and very little fat. Cassava root is particularly high in vitamin C, an immune-boosting antioxidant. It also contains smaller amounts of other essential nutrients, including fiber, magnesium, zinc, vitamin A and riboflavin, says Camilla Martin, a registered dietitian nutritionist with UW Health. According to the USDA's Food Data Central, a 100-gram portion of cooked cassava contains: 191 calories 1.9 grams of fiber 1.4 grams of protein 18.2 milligrams of vitamin C 22 milligrams of magnesium What is meal sequencing? Health experts explain whether the rising diet trend works. Proper preparation of cassava is very important, because depending on the variety of cassava, there could be a risk of cyanide poisoning if eaten raw. The bitter varieties of raw cassava contain higher amounts of cyanogenic glycosides (when ingested, these compounds release hydrogen cyanide into the body). This could result in serious health complications, such as: vomiting, lack of coordination and balance, and in rare cases, partial paralysis, collapse and even death, says Martin. 'Generally, if someone's going to find (cassava) at a grocery store, it's not going to be the ultra-bitter varieties, because those require really high levels of cooking, soaking, fermenting (and) processing,' says Martin. If you're preparing cassava at home, it should be cooked thoroughly to ensure the hydrocyanic acid has been removed; only then is it safe to eat, per the USDA. Is watermelon good for you? All the things you don't know, but should, about the fruit The nutritional benefits of cassava and potato are actually pretty similar, so one isn't necessarily healthier than the other, says Martin. Both cassava and potato are relatively low in fat and protein. Potatoes are a bit higher in protein and fiber, but not by much. As for other macronutrients, cassava has more vitamin C, while potatoes contain more potassium. One of the major differences between the two is that cassava is much higher in total energy than potatoes (meaning it's a bit more calorically-dense), says Martin. If you're looking to eat higher energy density foods into your diet, then a starchy food like cassava could be a great option. But if you're looking for a starch with a little fewer calories, you might want to opt for potatoes. If you'd like to make cassava at home, make sure to prepare it appropriately. 'Then, since it's pretty starchy, I would usually recommend pairing it with a protein, and then fruits or vegetables, as a part of a balanced meal,' says Martin. This article originally appeared on USA TODAY: What is cassava? And is it good for you?
