Historical evolution of Tapioca - Thick rice noodles

In the early days of Taiwan's agricultural society, when rice was harvested, farmers would prepare various snacks during their breaks. In addition to sweet potato balls made with sweet potato flour, thick rice noodles were one of the most common traditional rice foods at that time.

The main ingredient is to mix indica rice and sweet potato flour into the dough, and then pour it on bamboo equipment with dozens of small holes. It becomes to be a long round shape. At that time we called it thick rice noodles.

Such thick rice noodles are derived from the traditional Hakka rice food in Meizhou, Guangdong. The traditional way of eating is to add shredded pork, mushrooms, and vegetables to make a noodle dish. However, due to changes in food culture, Taiwanese put thick rice noodles with sugar water, and ice to make a refreshing Taiwanese dessert.

Therefore, during the 1950s in Taiwan, apart from the traditional tapioca pearls shaved ice, it was deeply loved by the Taiwanese. Furthermore, ice dessert culture with different tastes and flavors has been developed. To giving customers have more choices; the ice dessert store put the crystal clear, QQ texture thick rice noodles on the menu. It also makes the thick rice noodles to preserve the spirit of Taiwanese Soul food.