Tapioca Starch (Cassava Flour)
タピオカミルクティーの親！無敵のモチモチ感「Ｑ弾」を生む魔法の粉
Description
Starch flour made from cassava (tapioca root) tubers. Kneading with hot water creates strong viscosity, translucency, and the 'Q' (chewy) texture Taiwanese go crazy for.
Classification: For Everyone,Powders,Raw Material of Boba
Shops selling Tapioca Starch (Cassava Flour)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cassava (Tapioca) starch
Instructions
- [Prep/Usage]
- [Boba Pearls (Zhenzhu)] Kneading Shushu Fen with brown sugar and hot water, rolling small, and boiling creates the 'black, chewy balls (Zhenzhu)' in boba tea.
- [Yu Yuan / Digua Yuan] Kneading this powder into steamed/mashed taro or sweet potato and boiling creates the chewy potato balls essential for Taiwanese shaved ice.
- [Ba-wan Skin] The squishy, translucent, bouncy skin of 'Ba-wan'—famous from Spirited Away—is made by blending Digua Fen and this Shushu Fen.
Learn more Substitutes, pairings, tips
Key spices
None(Odorless)
Substitutes at Japanese supermarkets
Potato starch or Shiratamako (lacks the unique tough elasticity)
Pairing
Tapioca Milk Tea, Yu Yuan (Potato ball sweets), Ba-wan
Trivia
[For Everyone] The absolutely indispensable word when discussing Taiwanese texture: 'Q'. The letter Q is Taiwanese slang representing a bouncy, chewy state. The origin of 'Q' is this powder. Stronger viscosity than Digua Fen (sweet potato flour), showing overwhelming power in creating sweet textures.
Eating tips & etiquette
[Unique Eating] Savor the 'extreme softness and ultimate chewiness (Q-Dan)' of freshly handmade, warm boba (Zhenzhu) or Yu Yuan—absolutely unfound in store-bought!
Allergen
None