Tapioca, grown primarily in Africa and South America, is a starchy substance made from the roots of the manioc or cassava plant. It is available in several forms, including flour, which is used to thicken pie fillings, desserts and glazes; and pearl tapioca, which is used to make bubble tea and old-fashion pudding. Although pearl tapioca is high in carbohydrates, it contains small amounts of fiber, potassium, phosphorus, magnesium and folate.
Measuring
Measure 8 parts water for every 1 part tapioca. For example, use 1/2 cup of tapioca and 4 cups of water. For thicker tapioca, reduce the water to 7 parts for every 1 part pearl tapioca. Thicker tapioca works well in bubble tea.
Beginning
Pearl tapioca is best cooked in stages. Begin by putting the saucepan on a burner turned to high, and then bring the water to a full boil. Stir gently and constantly while slowly adding the pearl tapioca.
Cooking
When the tapioca pearls come to the top of the water, reduce the heat to medium-low. Set a kitchen timer for 40 minutes, and allow the tapioca to simmer with the saucepan uncovered. Stir the tapioca every few minutes. Put the lid on the pan, and turn off the burner when the timer rings. Let the tapioca sit for 25 to 30 minutes.
Finishing
A small taste is the best way to determine if the tapioca is soft enough. If the tapioca is starchy and firmer than desired, replace the lid and let the saucepan sit for a few more minutes. Use the tapioca in tea, pudding or other dishes immediately, as pearl tapioca doesn't store well. For this reason, it's best to cook only as much tapioca as can be used in one day.
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