Coarse Tapioca Starch
Produce from Tapioca starch under special production process to have similar property close to Arrowroot starch
Make food and sweetmeat having viscosity, clear and not shrink back.
Suitable for cooking Thai sweetmeat such as Stuffed Flower-Shaped Dumplings, Floral Rice Cake, Steamed Layer Cakes, Banana Dessert.
Suitable for cooking noodles with sticky soup, Fish Maw Soup, Soup to keep viscosity stable for long time.
Coarse Tapioca Starch
Produce from tapioca starch under special production process to have similar property close to starch which produce from arrowroot head for cost saving. Strong point is stability of viscosity more than tapioca starch and corn starch Fancy Carp Brand Coarse Tapioca Starch is produced from tapioca roots when touch to feel not soft and not smooth, white texture. Suitable for ingredient with other flour/starch to have more viscosity, shiny. Besides, coarse tapioca starch has property to make food and sweetmeat not shrink back. Suitable for ingredient of cooking food and sweetmeat such as mixing with Tapioca starch and Rice flour for cooking Kanom Peak Poon, Kanom Guay (Banana Dessert), Kanom Fug Tong (Pumpkin Cake), Kanom Chan (Steamed Layer Cake), Kanom Guy Chay (Steamed Chives Dumplings). Mixing with rice flour for cooking Kanom Nam Dog Mai (Floral Rice Cakes), mixing with Tapioca starch for cooking Tao Suan (Bean Porridge with Coconut Milk), mixing with rice flour and mung bean starch for cooking Kanom Tauy (Thai Coconut Milk Custard.
Product information
|
Product (TH) |
แป้งท้าว |
|
Product (ENG) |
Coarse Tapioca Starch |
|
Brand |
Fancy Carp |
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Packing size |
40b x 500g |
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Net weight (kgs.) |
20 |
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FDA number |
11-2-02857-2-0007 |
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Bag dimensions (cm.) |
14.5 x 21.5 x 3 |
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Box dimensions( cm.) |
40 x 42 x 18 |
What Is Coarse Tapioca Starch?
Fancy Carp Coarse Tapioca Starch is a coarse-textured starch made from tapioca. It is used to thicken food and adjust texture in Thai desserts, dumplings and chewy doughs.
What Is It Made From?
It is made from tapioca starch and processed to provide selected thickening and textural properties suitable for desserts and savory dishes.
Is It Arrowroot Starch?
No. Fancy Carp Coarse Tapioca Starch is derived from tapioca, not arrowroot. It can provide some arrowroot-like functions in selected recipes, but the two ingredients are not identical.
What Can You Make?
Use it in Thai layer cakes, steamed puddings, flower-shaped dumplings, banana cakes, daifuku, thick soups, gravies and Asian-style sauces.
What Texture Does It Add?
It helps create thickness, chewiness, cohesion, translucency and gloss. The final texture depends on the recipe and the other flours used.
Coarse vs Tapioca Starch
Coarse tapioca starch is designed for blending and texture adjustment in selected recipes. Regular tapioca starch is finer and is commonly used for clear thickening, elasticity and chewiness.
Coarse vs Modified Tapioca Starch
Fancy Carp Coarse Tapioca Starch and Fancy Carp Modified Tapioca Starch are separate products with different particle textures and applications. Use the product specified by the recipe.
Is It Good for Thai Desserts?
Yes. It can be blended with rice flour, glutinous rice flour or other starches to adjust the texture of steamed cakes, puddings and filled dumplings.
Can It Make Layer Cake?
Yes. It can be blended with tapioca starch or rice flour to help Thai steamed layer cake develop a chewy, cohesive and glossy texture.
Can It Make Daifuku?
Yes. Start by replacing about 5% of the glutinous rice flour with Coarse Tapioca Starch to create a more translucent and glossy dough. Adjust after testing the recipe.
Can It Be Used for Mochi?
It can be added to flour-based mochi or daifuku dough to adjust gloss and texture. Use it as part of a tested flour blend rather than replacing all the glutinous rice flour.
Can It Thicken Sauces?
Yes. Use it to add body to sauces, gravies, noodle dishes and soups. Add the starch mixture gradually until the desired thickness is reached.
How to Make a Slurry
Disperse the starch in cold water or stock before adding it to hot food. Stir the slurry again before use, then pour it in gradually while stirring.
Why Does It Settle?
Starch may settle when a slurry is left standing. Stir it thoroughly before adding it to the recipe and continue stirring as the mixture heats.
Can It Be Mixed with Flour?
Yes. Blend it with rice flour, glutinous rice flour, regular tapioca starch or mung bean starch to adjust firmness, chewiness, gloss and structure.
How Much Should You Use?
There is no universal ratio. The correct amount depends on the other flours, liquid level and target texture. Start with a tested recipe and adjust gradually.
Can It Replace Arrowroot?
It may provide a similar function in some recipes, but it should not automatically replace arrowroot at a 1:1 ratio. Test a small batch before changing the full recipe.
Can It Replace Tapioca Starch?
Not in every recipe. Coarse and regular tapioca starch may produce different viscosity and texture, so substitution should be tested before making a large batch.
Does Coarse Mean Gritty?
Coarse describes the dry starch texture. When properly dispersed and fully cooked, the final texture depends on the recipe, cooking method and other ingredients.
How Should It Be Stored?
Reseal the package after opening and keep it in a cool, dry place away from moisture, direct sunlight and strong odors. Always use a clean, dry utensil.
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Recipes from products
Charoenworrakit Company Limited
376-377 Moo.7 Soi Vittayukanbin, Sukhumvit Road, Tambon Taibanmai, Amphur Mueang Samut Prakan, Samut Prakan 10280
TEL. 02-3231072, 02-7090618
