Tapioca Cheesecake Recipe 475 Food

TAPIOCA CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
• In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
• Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
• Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool.
• In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
• For assembly:
• With a serrated knife, cut cake layers in half horizontally; set aside.
• Fill pastry bag or zip-top bag with a third of the frosting; set aside.
• Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting.
• Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
• Combine all ingredients in saucepan.
• Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.

CREAMY TAPIOCA PUDDING

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether until light yellow in color.
• Add a little of the hot mixture to the egg yolks and blend thoroughly.
• Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
• Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

TAPIOCA CHEESECAKE RECIPE - (4.7/5)

Steps:

• Crust: Pour melted butter and vanilla over cookie crumbs. Mix with fork until they are evenly moistened. Cut circle of parchment paper or wax paper to fit inside the bottom of a 9" springform pan. Spray the pan with cooking spray, set the paper circle in place, and spray with cooking spray again. Place the moistened cookie crumbs in the bottom of the pan and press them down over the paper circle. Continue to press them until they reach one inch up the sides of the pan. Put the springform pan in the freezer for 30 minutes while you prepare the rest of the cheesecake. Tapioca: In a medium sized saucepan, off the heat, whisk the coconut milk and eggs together unti they are uniform color. Add the sugar and the dry tapioca. Mix it all up and leave it on a cold burner for 5 minutes. You'll prepare the cheesecake topping next. Topping: Mix the sour cream, sugar, and vanilla together in a small bowl. Cover and refrigerate. Preheat the oven to 350 degrees, rack in the middle position. Now cook the tapioca mixture over medium high heat, stirring constantly. Be careful it's easy to burn. Bring it up to the boil and then pull it off the heat, give it a couple more stirs until it's no longer boiling, and let it cool while you make the cheesecake batter. Cheesecake batter: Place the sugar in the bowl of an electric mixer. Add the softened cream cheese and whip at medium speed until it's smooth. Add the tapioca mixture a spoonful at a time, mixing it into the batter. Make sure the mixture is not to hot so it cooks the eggs. If cool enough, add them, one at a time, beating thoroughly after each addition. Add vanilla and coconut extracts. Take the crust out of the freezer and pour the batter on top of the chilled crust, set the pan on a cookie sheet to catch any drips and bake at 350 degrees for 70 minutes. Remove the pan from the oven, but don't shut off the oven. Starting in the center, spoon the sour cream topping over the top of the cheesecake, spreading it out to within a half-inch of the rim. Return the pan to the oven and bake for an additional 15 minutes. Cool the cake in the pan on a wire rack. When the pan is cool enough to pick up with your bare hands, chill uncovered in the refrigerator for at least 8 hours. To serve, run a knife around the inside rim of the pan, release the springform catch and lift off the rim. Place a piece of waxed paper on a flat plate and tip it upside down over the top of the cheesecake. Invert the cheesecake so it rest on the paper. Carefully pry off the bottom of the springform pan and remove the paper from the bottom crust. Invert a serving platter over the bottom crust of your cheesecake. Flip the cheesecake right side up, take off the top plate, and remove the waxed paper.

TAPIOCA SALAD

Steps:

• Cook tapioca in water till thick.
• add dry jello.
• let cool and fold in cool whip.
• add oranges and set.

THAI TAPIOCA PEARL DUMPLINGS

Steps:

• To make the dough, put the tapioca in a bowl and add hot tap water to cover. Swirl twice, then immediate pour into a mesh strainer to drain. Shake the strainer to get rid of excess water. The tapioca will have bloomed and expanded. Wipe the bowl dry and return the tapioca to it. Stir in the just-boiled water and salt, combining well. Cover with plastic wrap and set aside for 1 hour.
• Heat the 1 tablespoon oil in a medium skillet over medium-high heat. Add the cilantro roots and the 1 teaspoon garlic. Cook, stirring constantly for about 1 minute, or until the mixture is fragrant and the garlic is light golden. Add the pork and shallot, stirring and mashing the meat into crumbly bits. Cook for about 1 minute, or until most of the pork has lost its pinkness, then add the fish sauce, brown sugar, and white pepper. Continue cooking, stirring constantly, for about 3 minutes, or until some of the pork has browned and the mixture is hissing and bubbling. Add the peanuts, stirring to combine well. Remove from the heat; taste and add salt and sugar as needed. Aim for a slightly intense salty-sweet flavor. Transfer to a small plate, spreading the filling out, then set aside to cool completely before using. (The filling can be prepared up to 2 days in advance and refrigerated. Return it to room temperature before using.) Makes an ample 1/2 cup.
• Line steamer trays and/or baking sheets with parchment paper, then oil the paper.
• Transfer the tapioca dough to an unfloured work surface. You will initially work with slightly wet hands to prevent sticking and later dust them with tapioca starch to form the dumplings. Dampen your hands with water and knead the dough for about 1 minute into a bumpy ball of tapioca pearls. It may be a bit pasty and squishy, and that is fine. Cut the dough in half, and return half to the bowl, covering it with plastic wrap. Working with the other half, dampen your hands again and roll the dough into a 12-inch log. Cut into 1-inch pieces. With damp hands, roll each piece of dough into a ball. Now, wash your hands and dry them thoroughly. For each dumpling, lightly dust your hands with tapioca starch. Pick up a dough ball and make an indentation in the center with your thumb. Keep your thumb in place as you rotate the dough and press on its walls to create a 1/2 to 3/4-inch deep cup. Holding the cup in the crook of your hand, fill it with about 1 teaspoon of filling, tapping it down lightly. Then close up the opening by pressing the dough inward with your fingers. Should there be a break in the dough, pinch the surrounding pearls together and dab on some tapioca starch to seal. Roll the ball between your hands for an even shape. Set in the steamer tray or on a baking sheet spaced 1 inch apart. Repeat with the remaining dough pieces before working on the other half of the dough. The dumplings can be cooked now or frozen. To freeze, place them in the freezer for about 1 hour, until hard. Then put into a zip-top plastic bag, press out excess air before sealing, and freeze for up to 1 month. Thaw completely in the refrigerator before steaming.
• Steam the dumplings for 20 minutes over boiling water; see page 17 for steaming guidelines. Turn off the heat and remove the steamer lid. After about 3 minutes, the tapioca pearl dough should go from translucent to mostly clear. If it does not, steam for 5 minutes more.
• As the dumplings steam, make the garlic oil. Combine the remaining 1/4 cup oil and the remaining 1 tablespoon garlic in a small saucepan and heat over medium heat. Let the garlic sizzle for about 2 minutes, or until it is blond. Immediately transfer to a heatproof dish and set aside to cool. Put 2 tablespoons of the garlic oil on a platter and set aside.
• When the dumplings are done, detach or remove the steamer tray and let cool for 5 minutes before transferring the dumplings to the platter. Present the dumplings warm or at room temperature, with the remaining garlic oil drizzled atop each dumpling. Serve with the garnishes of lettuce, cilantro, and chiles either tucked onto the platter or arranged on a separate plate. To eat, tear off a palm-sized piece of lettuce and put a dumpling on top. Add a few cilantro and/or mint leaves (pinch their stems off) and a piece of chile. Bundle up the lettuce and enjoy. Refrigerate left over dumplings and steam them for about 8 minutes, or until soft again.