Recipes for Tapioca Starch

Ingredients

• 1/4 cup expired tapioca starch
• 3 cups milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Instructions

1. In a saucepan, combine the expired tapioca starch, milk, sugar, and salt.
2. Let the mixture soak for 30 minutes to soften the tapioca starch.
3. After soaking, place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
4. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally to prevent sticking and clumping.
5. In a small bowl, whisk the beaten eggs. Gradually pour about 1/2 cup of the hot tapioca mixture into the beaten eggs, whisking constantly to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan while stirring continuously.
7. Continue cooking the pudding over low heat for an additional 2-3 minutes, or until it thickens to a creamy consistency.
8. Remove the saucepan from heat and stir in the vanilla extract.
9. Allow the pudding to cool for a few minutes before transferring it to individual serving dishes.
10. Cover each dish with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
11. Refrigerate the tapioca pudding for at least 2 hours until chilled and set.
12. Serve the pudding chilled and enjoy!

Ingredients

• 1/2 cup expired tapioca starch
• 1/2 cup boiling water
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup grated coconut (optional)

Instructions

1. In a mixing bowl, combine the expired tapioca starch, sugar, and salt.
2. Gradually pour the boiling water into the bowl while stirring continuously to form a dough-like consistency.
3. Knead the dough for a few minutes until it becomes smooth and pliable.
4. Divide the dough into small portions and roll each portion into a ball or shape of your choice.
5. If desired, roll the shaped dumplings in grated coconut for added flavor.
6. Steam the dumplings in a steamer basket over high heat for 15-20 minutes, or until they turn translucent and become soft.
7. Remove the steamer basket from heat and let the dumplings cool for a few minutes before serving.
8. Enjoy the tapioca dumplings warm or chilled!

Ingredients

• 2 cups of slightly expired tapioca starch
• 1 cup of water
• 2 tablespoons of olive oil
• 1 teaspoon of salt

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Combine the tapioca starch, water, olive oil, and salt in a bowl.
3. Mix the ingredients until a dough forms.
4. Roll out the dough on a floured surface and cut into desired shapes.
5. Bake the flatbread for 15 minutes or until golden brown.

Ingredients

• 1 cup tapioca starch
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 eggs
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together the tapioca starch, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve warm with your favorite toppings.

Ingredients

• 1 cup tapioca starch
• 1/4 cup water
• 1/4 cup grated cheese
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine tapioca starch, water, grated cheese, salt, garlic powder, and paprika. Mix well until a dough forms.
3. Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness.
4. Remove the top layer of parchment paper and transfer the rolled dough onto a baking sheet.
5. Using a sharp knife or a pizza cutter, cut the dough into square or rectangle shapes.
6. Bake in the preheated oven for 15-20 minutes or until the crackers turn golden brown and crispy.
7. Remove from the oven and let them cool completely before serving.

Ingredients

• 1 cup slightly expired tapioca starch
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, diced carrots, and sliced celery. Cook until vegetables are softened, about 5 minutes.
3. Add the slightly expired tapioca starch and stir well to coat the vegetables.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes, or until the tapioca starch is fully cooked and the soup has thickened.
6. Season with salt, black pepper, and paprika.
7. Garnish with chopped fresh parsley before serving.