When fruit is baked, the flesh breaks down and the juices are released. These juices are an integral part of many desserts, as they contain a lot of flavor, but often they must be thickened so that the dish doesnt become soggy or liquidy. Both tapioca and cornstarch can be used to thicken fruit desserts. If you use quick-cooking, or instant, tapioca for thickening, tiny, tender bits of tapioca will be visible, while cornstarch bakes up smooth.
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