tapioca starch
木薯粉· mu shu fen
pantry
Taste & Role
🍯 Sweet
Used as a thickener for sauces, gravies, and stir-fry glazes, where it produces a glossy, clear finish. It is also essential in doughs for crystal dumpling wrappers, chewy desserts, and boba-style pearls, and is often blended with wheat starch or all-purpose flour to add a softer, springier bite.
What it is
Tapioca starch, sometimes labeled tapioca flour, is a fine, white powder milled from the cassava root. It is naturally gluten-free and has a neutral flavor with a slightly sweet undertone. In Chinese cooking it is a go-to starch for creating chewy, bouncy, or translucent textures.
Nutrition
per 100 g- Calories
- 375 kcal
- Protein
- 0 g
- Total fat
- 0 g
- Carbs
- 87.5 g
- Fiber
- —
- Sodium
- 300 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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