These small, coloured tapioca pearls are soft, gelatinous balls made from a natural starch and coloured pink, green and yellow. These tiny coloured tapioca pearls are most commonly used in South Asian desserts, boiled up with coconut milk until they take on a jelly baby-like consistency, and then sweetened with a little palm sugar and served with fruit.
Tapioca pearls can often stick together during cooking but this can be avoided by regularly stirring them during cooking and using plenty of water to cook them in. Depending on their intended use they may also be sieved and rinsed to remove any excess glutinous residue.
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