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How to Cook Large Asian Pearl Tapioca

by
author image Michelle Powell-Smith
With a master's degree in art history from the University of Missouri-Columbia, Michelle Powell-Smith has been writing professionally for more than a decade. An avid knitter and mother of four, she has written extensively on a wide variety of subjects, including education, test preparation, parenting, crafts and fashion.
How to Cook Large Asian Pearl Tapioca
A ladle in a glass bowl of black Asian tapioca pearls. Photo Credit David-Shih/iStock/Getty Images

Large Asian pearl tapioca is used in desserts, like old-fashioned tapioca pudding and in Taiwanese bubble, or boba, tea. Cooking methods vary, but cooking completely is essential to achieve a desirable texture, rather than a starchy and unappealing dish. Well-cooked, the tapioca pearls should have a slightly chewy texture, similar to gummy-style candy, but they have very little natural flavor. Tapioca pearls are available in their natural white or a variety of colors, some with a slight flavor added.

Step 1

Bring 8 cups of water to a full, rolling boil over high heat.

Step 2

Pour 1 cup of tapioca pearls into the boiling water. Pour slowly and stir as you go to keep the balls from sticking together. Continue stirring for one minute.

Step 3

Reduce the heat to medium and cover.

Step 4

Cook the tapioca pearls for 15 minutes. Turn off the heat, but leave the pot covered for an additional 15 minutes.

Step 5

Rinse well with cool water and drain. If you're planning to use the pearl tapioca for bubble tea, cover in sugar syrup or brown sugar and use immediately.

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