PJ Hamel, post author

February 13, 2014 at 5:14am

I'm sorry the recipe didn't work out using the Vietnamese tapioca, Jeanette. Unfortunately, tapioca starch seems to vary wildly by source; so I'm not sure what to tell you, other than if you have any friends traveling to the U.S. to have them pick up some of the tapioca starch we offer here. Or, of course, you can order it from us and have it shipped. Or, if you're willing to experiment with the Vietnamese starch, try adding more hot water – enough that the crumbs come together to form a smooth dough. Hopefully that will work? Good luck - PJH
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