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How to Cook Tapioca Balls

author image Susan Brassard
Susan Brassard writes about natural health-related topics, complementary and alternative medicine and issues relative to a holistic approach to the aging process. Following a career in business and finance, she obtained a Master of Arts in gerontology and several certifications in energy therapies. She is the author of a workbook and resource guide for older adults.
How to Cook Tapioca Balls
Cooked tapioca balls on a plate. Photo Credit: amnarj2006/iStock/Getty Images

Derived from the cassava root, tapioca balls are processed, spherical pearls most often used as a thickening agent. The soft, chewy morsel rounds are the pivotal ingredient in desserts such as tapioca pudding and bubble tea, a sweet non-alcoholic confection popular with people of all ages. Although tapioca is also available in instant, or granulated, form, the more recognizable pearl form provides a chewy texture that is amenable to use in stews, gravies, pie fillings and sauces.

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Step 1

Bring 7 cups of water to boil in a large cooking pot.

Step 2

Add the tapioca to the boiling water in a slow, but steady, stream until they rise to the top of the water and float.

Step 3

Reduce the temperature to medium-low and place a lid on the pot. Continue to boil the tapioca for another 15 minutes, or until the pearls become translucent.

Step 4

Drain the tapioca over a mesh strainer and rinse well with cool, running water. Use the cooked tapioca according to your recipe or cover and store the unused pearls in the refrigerator.

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