Tapioca pearls are soft, gelatinous spheres made from a natural starch extracted from a cassava shrub. Large tapioca peals are often used in South Asian desserts, boiled up with coconut milk until they take on a jellybaby-like consistency, and then sweetened with a little palm sugar and served with fruit. The tapioca pearls are also used to make boba or bubble tea. The pearls can even be served as a savoury pilaf, flavoured with cumin and chillies, and served with roasted vegetables.
These tapioca pearls are dried and do require some preparation. The pearls should always be poured straight into hot water when cooking - they will dissolve in cold water. To cook, pour the dry pearls into a pan of boiling water, stirring frequently to prevent them from sticking together. Cook for 45 minutes, cover and leave to soak overnight in the cooking water. Bring to the boil again and simmer until translucent. Drain and rinse well in cold running water.
If you prefer a quicker cook option, part-cooked black tapioca pearls are also available.
Please note: the directions on the packet differ from the method here, but it has been found that this method produces better results.
Ingredients: Tapioca starch 98%, water 2%
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