Tapioka in my house appeared almost by accident. She flashed me a few times in colorful teas sold during the holiday season, but I was not going to explore her preparations. One day, already in the store, I decided to do something new, surprise my family and myself. And yes, a few moments later I stood in the kitchen with a pack of white balls, trying to decipher on the packaging what to do with them. The effect surprised me and my whole family. My daughters ate twice, and I know that I have to prepare myself a good deal for the next weekend.
2 glasses of horchata (recipe for homemade horchata – link here)
1/3 cup of tapioca granules
optional maple syrup for cover
We soak tapioca in horchata.
We leave in the fridge for one hour.
Boil in a pot.
When cooking, stir several times vigorously so that nothing sticks to the bottom.
Tapioca is cooked when the balls become completely transparent (in the middle also they will not be white).
After cooking, the dessert has a smooth, slightly pouring consistency.
Leave to cool, then thickens.