I had to do some googling about how they make tapioca pearls from yuca roots. It sounds like more than I could do at home, the starch has to be ground and extracted and then somehow formed into the little balls that I love.
What I did find was a recipe that sounds like a fabulous dessert made from the fresh root. Here's the link:
http://www.cookingninja.com/15... I will have to try that soon.
I buy jars of tapioca pearls and make pudding several times a month. I use whatever fruit is in season and usually use half fruit juice and half milk. I do have a recipe for that if anyone would like it, in spanish or english.
Another of my favorites is bubble tea, there are several bubble tea places here and I can never pass one without stopping. So far, my favorite is made with passionfruit juice. It's kind of like a slushy with the bubble tapioca balls in the bottom.
Raw cassava has cyanide gas in it so it is important to cook it before eating. Sounds horrid but all that I read said it is perfectly safe if cooked until tender. It must be, I eat enough of it. I generally find Yuca served here as a savory, in a kind of stew with pork and chiles. I'm more interested in learning how to make desserts with it, I love sweets.
