tapioca

[ tap-ee-oh-kuh ]

/ ˌtæp iˈoʊ kə /

a food substance prepared from cassava in granular, flake, pellet (pearl tapioca), or flour form, used in puddings, as a thickener, etc.

Origin of tapioca

1605–15; < Portuguese < Tupi tipioca literally, juice (of cassava) squeezed out, i.e., pulp after squeezing

Quite a few of these loafs use potato starch and tapioca starch in attempts to produce a lighter, fluffier product.

How to Buy Gluten-Free Without Getting Duped |DailyBurn |April 12, 2014 |DAILY BEAST
Add the other ingredients except the fruit and cook over hot water until the tapioca is clear.

Foods That Will Win The War And How To Cook Them (1918) |C. Houston Goudiss and Alberta M. Goudiss
Wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water.

Mrs. Wilson's Cook Book |Mary A. Wilson
I ment we went down to the canteen to get some puddin, rice and tapioca.

Love Letters of a Rookie to Julie |Barney Stone

Pour the tapioca over them and bake until the apples are very soft.

The Apple |Various
Rice, sago, tapioca, and barley should be boiled slowly till each grain is soft and distinct.

The Vegetarian Cook Book |E. G. Fulton

tapioca

/ (ˌtæpɪˈəʊkə) /

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