Martin Yan - TAPIOCA

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

TAPIOCA

Tapioca starch comes from the root of the cassava plant. It is often used in combination with rice flour or wheat starch to add strength to dim sum dough. As with cornstarch, tapioca starch is a fine, waxy-textured, white powder typically used for thickening sauces. Some Chinese chefs prefer using tapioca starch to cornstarch because it takes less tapioca starch to thicken sauces and because it is more stable upon reheating.

Tapioca starch, also labeled as tapioca flour or powder, is processed in granular forms that range from the size of a mustard seed to the size of a green pea. Granular forms of tapioca starch are called tapioca pearls and are used to thicken sauces and make creamy puddings and sweet desserts.

Tapioca starch and tapioca pearls are available in boxes and plastic packages. Store an opened package of tapioca in a tightly sealed container in a cool, dry place. Tapioca starch will keep for several months.