Why is tapioca pudding white when you buy it already made, but when you make it, it's yellowish...?!

Question: and taste's different? How do you make it so it's white, with the flavor of store bought?

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Answers: and taste's different? How do you make it so it's white, with the flavor of store bought?

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Does your recipe contain egg yolk? If so that is why it looks different and tastes different.

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Usually mine stays white, going transparent when I cook it.

what other ingredients do you add to it?

good luck with that.

sorry i was half asleep when writing that!
(i meant do you wash the tapioca before cooking not the pot)

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