Wednesday, May 19, 2010

Creamy and fluffy Tapioca/arrowroot porridge(sabudana kheer)

Tapioca is a starch extracted from the root of the plant species Manihot esculenta. This species, native to the Amazon (e.g., Brazil), is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca), "Sagudana" (literally, Sagu drops)--with local variation of "Sabudana"--and "kappa". In Vietnam, it is called bột năng.

In Indian cuisine, the granular preparation of cassava starch also keera is known as tapioca. It can also be used to thicken puddings.

In Northern India during the festival season, Sabudana is usually consumed during Vrat (Hindi) or fasting, either prepared as a "Khichdi" (savory) Sabudana Khichadi or Kheer (Sweet).

Tapioca is also referred to as "Poor Man's Food".
Creamy and fluffy Tapioca/arrowroot porridge(sabudana kheer)
3 tblsp Tapioca
1 egg white
1 egg yolk
6 tbslp sugar
1 1/2 cups skim milk
1/2 cup heavy cream
1/4 tsp vanilla essence

Beat: Beat 1 egg white with 3 tbslp sugar with the egg beater till
it is smooth and fluffy white

Mixing: Mix 1 egg yolk, 2 cups milk, tapioca, heavy cream, sugar and let it sit
for 5 minutes

Heating: Heat the mixed mixture on a medium flame. Keep stirring the mixture till it you see the warm bubbles appearing on the surface.Remove the mixture from the heat. Immediatley add the prepared fluffy egg white to the mixtures. Let it cool donw for 20 minutes. serve it cool or room temperature.Refrigerate after cooling. Add mixed berries to the tapioca cream and eat for breakfast and anytime as you please. It is very good especially during summer, to cool off the excess heat from your body. In some parts of India it is served to sick people to recover sooner.
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