Quick Cook Black Tapioca Pearls

Quick Cook Black Tapioca Pearls

Description

These large black tapioca pearls are famously used in a Taiwanese drink called ‘boba’ or bubble tea. These large coloured tapioca pearls are gelatinous spheres made from a natural starch extracted from a cassava shrub. The quick-cook tapioca pearls are already part-cooked, so are ready in just 5 minutes. The black tapioca pearls are coloured with caramel. Multi-coloured quick-cook tapioca pearls are also available. 

Boba tea is a milk-based drink with a handful of the pearl balls at the bottom of the glass – sucked up through an extra-wide straw. Tapioca pearls are also used in South Asian desserts, boiled up with coconut milk until they take on a jelly baby-like consistency. Or simply mixed with sugar and honey.

To cook the quick-cook black tapioca pearls bring a pan of water to the boil - use 10 cups of water for every 1 cup of tapioca pearls. Add the pearls slowly and stir gently. Wait until they rise to the surface. Reduce to a simmer and cook for 5-8 minutes until soft, stirring regularly. Transfer to a bowl of cold water for 20 seconds. Scoop out the tapioca pearls and mix together with sugar or honey for a quick dessert.

Ingredients: Tapioca starch 45.5%, water, thickener (acetylated starch), thickener (hydroxypropyl distarch phosphate), colour E150c, emulsifier E412, preservative E262, flavouring.

Delivery

Delivery Option Price
Standard UK Delivery ? £3.50 or free when you spend £35
Express Delivery ? £6.95 or free when you spend £75
Next day by 12pm ? £9.95
Saturday ? £9.95
For international and other delivery information please see our Delivery page

Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

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