tapioca

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Related to Tapioca flour: xanthan gum

tap·i·o·ca

 (tăp′ē-ō′kə)
n.
1. A starch made from cassava roots, usually processed as beads or flakes and used for puddings and as a thickening agent in cooking.
2. A dish, especially a pudding, made from this starch.

[Portuguese, from Tupí typióca : ty, juice + pyá, heart + oca, to remove.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

tapioca

(ˌtæpɪˈəʊkə)
n
(Cookery) a beadlike starch obtained from cassava root, used in cooking as a thickening agent, esp in puddings
[C18: via Portuguese from Tupi tipioca pressed-out juice, from tipi residue + ok to squeeze out]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

tap•i•o•ca

(ˌtæp iˈoʊ kə)

n.
a cassava preparation, usu. in granular or pellet (pearl tapioca) form, used in puddings and as a thickener.
[1605–15; < Portuguese < Tupi tipioca literally, juice (of cassava) squeezed out, i.e., pulp after squeezing]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

tapioca

- Comes from Tupi-Guarani tipi, "residue," and ok/og, "squeeze out."
See also related terms for squeeze.
Farlex Trivia Dictionary. © 2012 Farlex, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tapioca - granular preparation of cassava starch used to thicken especially puddingstapioca - granular preparation of cassava starch used to thicken especially puddings
food product, foodstuff - a substance that can be used or prepared for use as food
cassava, manioc - cassava root eaten as a staple food after drying and leaching; source of tapioca
cassava, cassava starch, manioc, manioca - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
tapioka
tapioka
tápióka
tapíókamjöl
tapijoka
tapioka
tapioka
topyoka

tapioca

[ˌtæpɪˈəʊkə]
A. Ntapioca f
B. CPD tapioca pudding Npostre m de tapioca
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

tapioca

[ˌtæpiˈəʊkə] ntapioca m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

tapioca

nTapioka f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

tapioca

[ˌtæpɪˈəʊkə] ntapioca
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

tapioca

(tӕpiˈəukə) noun
a type of food obtained from the underground part of the cassava plant.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
References in periodicals archive ?
Ghee, tapioca flour and water are the primary constituents of this centuries-old delicacy.
Step 1: Pour the Tapioca flour or starch in a bowl and pour a quantity of water that would cover it for about 15 minutes until it is soft.
The noodle, thick and round like Japanese udon, is made from rice flour and tapioca flour.
The standard cake mixes contain gluten products from various sources like wheat, oats, barley and more whereas the gluten-free cake mixes key ingredients are rice flour ( both white and brown), tapioca flour and potato starch.
Then, 30 g tapioca flour and 100 g glutinous rice flour mixed in 400 mL of milk (Formula 2).
Make tapioca curd by mixing 50 g tapioca flour and 100 ml hot water.
1 1/2 teaspoons active dry yeast 2 teaspoons granulated sugar 1/2 cup warm water (110-115 F) 1 1/2 cups brown rice flour, divided, plus more for rolling 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup sweet rice flour 1/4 teaspoon gluten-free baking powder 1 1/2 teaspoons xanthan gum 1/2 teaspoon fine salt 2 large eggs, room temperature 2/3 cup unsalted butter, melted and cooled slightly, divided 1/4 cup plain nonfat yogurt [1] Combine yeast, sugar, water, and 1/4 cup brown rice flour in bowl of stand mixer fitted with paddle attachment, and mix well.
They tried combinations of vital wheat gluten, garbanzo tapioca flour, and peanut butter.
Now, it is almost a signature dish and must-try food when you are in Penang.Ingredients 2 Tablespoons tapioca flour 1/2 Tablespoon plain flour 1 Tablespoon rice flour 150ml Water, 10 Tablespoon oil 3 Eggs, beaten, 300g Fresh oysters Garnishing, 1 Stalk Coriander Leaves 1 Stalk Spring Onion, cut into 3cm in length, Seasoning Fish Sauce or Light Soy Sauce , Pepper to Taste Method 1.
In addition, this research also reported the hygroscopic behaviour of tapioca flour (CHISTE et al., 2012), another different kind of cassava product, which is produced with starch of high purity degree extracted from cassava roots.
TOM KERRIDGE'S MONKFISH SCAMPI (Serves 4) INGREDIENTS Groundnut, vegetable or other flavourless oil, for deep frying 200g semolina flour, plus more for dusting 100g tapioca flour Half tsp bicarbonate of soda Cayenne pepper, to taste 330ml sparkling water 500g monkfish, cut into 3-5cm cubes Salt Finely grated zest of one large lemon, to garnish For the lemon mayo 3 egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard Juice of one large lemon 500ml vegetable oil Freshly ground white pepper METHOD 1.
3/4 cup arrowroot starch, plus more for dusting your work surface 1/2 cup tapioca flour 1/4 cup sweet rice flour 1/3 cup millet flour 3 tbsp whey protein powder or 3/4 cup nonfat dry milk 1 tbsp guar gum 1 tsp xanthan gum 1/2 tsp fine salt 3 large eggs 3 to 4 tbsp water Measure the arrowroot starch, tapioca flour, sweet rice flour, millet flour, whey protein, guar gum, xanthan gum and salt into a bowl or the work bowl of a food processor and stir or pulse to combine.