the components:
tapioca starch
water
edible salt
Food additives (starch, starch acetate, caramel colour, carboxymethylcellulose, guar gum, sodium acetate (E262), artificial flavour vanillin)
Allergens:
Contains traces of sulfite.
country of origin:
China
Preparation method:
- Bring 3 litres of water to a boil with 300g of tapioca (1 litre: 100g of tapioca).
- Stir for 2 minutes until it boils again.
- Cook over medium heat for 15-25 minutes or until balls are tender.
- The lid is not covered when cooking on low heat.
- Stir while cooking.
- After cooking, turn off the heat, cover the pot and wait another 30 minutes.
- Remove the hot water and pour in normal temperature water to wash the tapioca.
- Mix it with fructose or brown sugar in a ratio of half your cooking amount (eg: for 400g add 200ml fructose) to keep the tapioca soft and moist.
Storage Instructions:
Store in a dry, cool place (refrigerate, not freeze).
Due to temperature difference, condensation may occur, which is normal.
Food grade materials may absorb some caramel and moisture, and the tapioca color may change to white, this is normal.
داليا القحطاني