Hi ,I made the bubur cha cha today.It was delicious and everybody enjoyed it!.I have subscribed to your cooking channel for a while now and following it.Thank you and keep cooking👍👍👍
Thanks for your support Michelle, and so happy to hear that your bubur cha cha was a success and great hit with everyone! Hope it will inspire you to try out more recipes to share withy our family and friends :)
Hi Melinda, thanks for the question. Tapioca starch and tapioca flour is the same thing. We usually get the Flying Man brand of tapioca starch. Rice flour we are familiar with, but haven't heard of tapioca rice flour before. Some recipes like steamed kueh lapis call for combination of rice flour for softer texture and tapioca starch for more chewy qq textures - check it out here: theburningkitchen.com/kueh-lapis/
Dilys Zheng The water is not hot enough to semi cook the flour resulting in the slimy texture. It must be right from the kettle. Try again. I am sure it'll work.
Hi ying ying, thanks for the question. We don’t recommend that because the texture will turn out different. Tapioca flour is very chewy and qq after it is cooked, whereas potato starch is more dough-y. Potato starch is for thickening sauces. But to get the jelly-like and bouncy texture for the tapioca pearls (the best part of this dessert!) pls use tapioca flour, which you can get at any supermarket :)
Sufri H The water must be right after boiling from the kettle do that it will semi cook the flour. You cannot use boiling water from the flask or Taft has been boiled for a while already. Don't give up. You may succeed the next round. Pl let me know the outcome, ok?
What type of colouring name use for making potatoes jelly.
Hello,vtks for sharing the recipe, I am running out of tapioca starch, can I substitute with wheat starch (tang mein flour) in Chinese?
Hi ,I made the bubur cha cha today.It was delicious and everybody enjoyed it!.I have subscribed to your cooking channel for a while now and following it.Thank you and keep cooking👍👍👍
Thanks for your support Michelle, and so happy to hear that your bubur cha cha was a success and great hit with everyone! Hope it will inspire you to try out more recipes to share withy our family and friends :)
I noticed there are tapioca starch, tapioca flour and tapioca rice flour. May I know if there is any difference in these and which must I buy?
Hi Melinda, thanks for the question. Tapioca starch and tapioca flour is the same thing. We usually get the Flying Man brand of tapioca starch. Rice flour we are familiar with, but haven't heard of tapioca rice flour before. Some recipes like steamed kueh lapis call for combination of rice flour for softer texture and tapioca starch for more chewy qq textures - check it out here: theburningkitchen.com/kueh-lapis/
I used tapioca flour, but they did not have the doughy-elastic texture. It was rather dry and chalky. Please help
@@cherriosbee475 I faced this issue too
Is that food colouring?
may i know what brand of tapioca flour you use?
Hi Gab, we usually use the Flying Man brand Tapioca Starch sold on NTUC :)
The Burning Kitchen got it! Thanks a lot!
Gab Dominic did h
You're most welcome :)
hi not sure why when i mix the hot water in it became slime like texture??
i dont think you're supposed to use hot water to make the dough
Joshua Lee Joshua, the water is not hot enough. It must be right from the kettle in order to semi cook the flour.
Dilys Zheng The water is not hot enough to semi cook the flour resulting in the slimy texture. It must be right from the kettle. Try again. I am sure it'll work.
@@TheBurningKitchenmy flour also turns out slimy. Can the same slimy flour be re-used but add boiling hot water ?
Hello, can i replace the tapioca flour with potato starch??
Hi ying ying, thanks for the question. We don’t recommend that because the texture will turn out different. Tapioca flour is very chewy and qq after it is cooked, whereas potato starch is more dough-y. Potato starch is for thickening sauces. But to get the jelly-like and bouncy texture for the tapioca pearls (the best part of this dessert!) pls use tapioca flour, which you can get at any supermarket :)
Pouring boiling water will turn the tapioca four into glue....
I added boiling water to my tapioca flour but it became something called oobleck and the dough could not form. Where did I go wrong?
Sufri H The water must be right after boiling from the kettle do that it will semi cook the flour. You cannot use boiling water from the flask or Taft has been boiled for a while already. Don't give up. You may succeed the next round.
Pl let me know the outcome, ok?
not supposed to use hot boiling water but warm water, its will be cakey. Please correct your recipe
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