Best Pearl Tapioca Recipes

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.

BANANA, TAPIOCA PEARL, AND COCONUT SWEET SOUP

Steps:

• In a saucepan, bring the water to a boil over high heat. Add the tapioca pearls, stirring to prevent them from sticking together. Boil, stirring occasionally, for 12 to 14 minutes, or until the tapioca pearls are halfway clear. Look for a tiny white dot in the center of each pearl. The water will be thick and viscous.
• Meanwhile, peel the bananas, discarding any strings. If using small bananas, cut on a slight diagonal into pieces a scant 3/4 inch thick. Or, halve regular bananas lengthwise and then cut the same way. Set aside for a moment.
• When the tapioca pearls are ready, add the coconut milk, sugar, and salt and stir to dissolve the sugar. When the mixture comes to a near boil, add the bananas. Lower the heat to a simmer and cook for about 2 minutes, or until the bananas are slightly soft and the flavors are blended. Remove from the heat and stir in the vanilla. Allow the soup to cool and thicken for about 15 minutes. Taste and adjust with more sugar and salt, if necessary. (The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated. Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)
• To serve, ladle the soup into small bowls and top with a sprinkle of peanuts.

HONEYDEW MELON, PEARL TAPIOCA, AND COCONUT MILK SOUP

Steps:

• 1. While stirring, add tapioca to a heavy saucepan with 3 cups fresh water. Bring the water to a boil, reduce heat to low, and cook gently for 30 minutes uncovered, stirring occasionally. Stir more frequently during 2nd half of cooking. Tapioca should be quite soft, and much of the water should have been absorbed. Let the tapioca cool in the water for 10-15 minutes. Don't put coconut milk into boiling tapioca. Oil will separate and will be oily. 2. Add the coconut milk to the tapioca; the soup should have the consistency of fairly thick cream. Add sugar to taste to hot soup or simmer 2 c water with sugar to make syrup and add to soup to thin. 3. Chill if desired (for a few hours) and add melon balls, or serve immediately by ladling into wide, shallow soup bowls.

LARGE PEARL TAPIOCA PUDDING RECIPE - (4.2/5)

Steps:

• Soak tapioca in bowl of water overnight. Bring milk to a boil in a double boiler over simmering water. Add salt and tapioca to milk. Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened. Beat egg whites with 1/2 cup sugar until firm peaks, set aside. Beat yolks with remaining 1/2 cup sugar. Temper yolks with some of the hot custard. Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes. Optional: Add chocolate. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Stir in vanilla. Remove from heat and gently fold in egg whites. Pour tapioca into a serving bowl, cover and chill.

TAPIOCA PEARL PUDDING WITH LYCHEES AND MANGO

Steps:

• Bring water to a boil in a heavy medium saucepan, then stir in tapioca. Simmer, stirring often, 10 minutes. Cover and remove from heat. Let stand until most of pearls are translucent, 25 to 30 minutes.
• Drain syrup from lychees into a small saucepan and add sugar, zest, ginger, and 1/4 teaspoon salt. Simmer, stirring occasionally, 10 minutes, then remove from heat and let stand 5 minutes.
• Coarsely chop lychees and put in a bowl with mango. Drain tapioca in a colander and rinse under cold water until cool, then add to fruit. Strain syrup though a fine- mesh sieve into fruit. Stir in lime juice and let stand 1 hour for flavors to blend.

PEARL TAPIOCA PUDDING

Steps:

• In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
• Stir gently once in a while. Chill.
• Add walnuts and vanilla.
• Pour in a deep glass dish and cover with sweetened whipped cream.
• This is easy to do in crock-pot and takes no watching.
• Serves 8.
• Recipe may be doubled.
• Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
• Fold in the pineapple before cooling.
• Just before serving, you may wish to add fresh chopped peanuts.

STEAMED PANDAN TAPIOCA PEARL CAKES

Steps:

• Toss the coconut and salt together in a small bowl; set aside.
• Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
• Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
• Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

TAPIOCA PEARL PUDDING

Steps:

• Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate. Add sugar to tapioca mixture and bring to a simmer over medium heat.
• Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
• Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
• Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.

PEARL TAPIOCA

Steps:

• 1. Soak the pearls in water overnight, covered well with water. Drain the water off. Heat the milk, cream, vanilla bean (split and scraped) or vanilla, and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often. Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
• 2. Put the yolks into a bowl and slowly stir in a small amount of the tapioca mixture to temper the eggs. Add abit more of the hot mixture to the egg mixture. Stir well. Then add yolks to the pan while stirring. Pour into a bowl and cool. You can serve it warm (as I hear it is often served in the colder months) but we like ours after it has chilled several hours in the fridge at any time of year.

LARGE PEARL TAPIOCA PUDDING

Steps:

• 1. Soak tapioca overnight in refrigerator. 2.Bring milk to a boil in a double boiler over simmering water. 3.Add salt and tapioca to milk. 4.Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened. 5.Beat egg whites with half of sugar until firm peaks, set aside. 6.Beat yolks with remaining sugar. 7.Temper yolks with some of the hot custard. 8. Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes. 9. Stir in vanilla. 10. Remove from heat and fold in egg whites. 11. Transfer pudding to individual bowls or a large serving bowl, cover and chill. 12. Top with dusting of fresh grated nutmeg.

THAI TAPIOCA PEARL DUMPLINGS

Steps:

• To make the dough, put the tapioca in a bowl and add hot tap water to cover. Swirl twice, then immediate pour into a mesh strainer to drain. Shake the strainer to get rid of excess water. The tapioca will have bloomed and expanded. Wipe the bowl dry and return the tapioca to it. Stir in the just-boiled water and salt, combining well. Cover with plastic wrap and set aside for 1 hour.
• Heat the 1 tablespoon oil in a medium skillet over medium-high heat. Add the cilantro roots and the 1 teaspoon garlic. Cook, stirring constantly for about 1 minute, or until the mixture is fragrant and the garlic is light golden. Add the pork and shallot, stirring and mashing the meat into crumbly bits. Cook for about 1 minute, or until most of the pork has lost its pinkness, then add the fish sauce, brown sugar, and white pepper. Continue cooking, stirring constantly, for about 3 minutes, or until some of the pork has browned and the mixture is hissing and bubbling. Add the peanuts, stirring to combine well. Remove from the heat; taste and add salt and sugar as needed. Aim for a slightly intense salty-sweet flavor. Transfer to a small plate, spreading the filling out, then set aside to cool completely before using. (The filling can be prepared up to 2 days in advance and refrigerated. Return it to room temperature before using.) Makes an ample 1/2 cup.
• Line steamer trays and/or baking sheets with parchment paper, then oil the paper.
• Transfer the tapioca dough to an unfloured work surface. You will initially work with slightly wet hands to prevent sticking and later dust them with tapioca starch to form the dumplings. Dampen your hands with water and knead the dough for about 1 minute into a bumpy ball of tapioca pearls. It may be a bit pasty and squishy, and that is fine. Cut the dough in half, and return half to the bowl, covering it with plastic wrap. Working with the other half, dampen your hands again and roll the dough into a 12-inch log. Cut into 1-inch pieces. With damp hands, roll each piece of dough into a ball. Now, wash your hands and dry them thoroughly. For each dumpling, lightly dust your hands with tapioca starch. Pick up a dough ball and make an indentation in the center with your thumb. Keep your thumb in place as you rotate the dough and press on its walls to create a 1/2 to 3/4-inch deep cup. Holding the cup in the crook of your hand, fill it with about 1 teaspoon of filling, tapping it down lightly. Then close up the opening by pressing the dough inward with your fingers. Should there be a break in the dough, pinch the surrounding pearls together and dab on some tapioca starch to seal. Roll the ball between your hands for an even shape. Set in the steamer tray or on a baking sheet spaced 1 inch apart. Repeat with the remaining dough pieces before working on the other half of the dough. The dumplings can be cooked now or frozen. To freeze, place them in the freezer for about 1 hour, until hard. Then put into a zip-top plastic bag, press out excess air before sealing, and freeze for up to 1 month. Thaw completely in the refrigerator before steaming.
• Steam the dumplings for 20 minutes over boiling water; see page 17 for steaming guidelines. Turn off the heat and remove the steamer lid. After about 3 minutes, the tapioca pearl dough should go from translucent to mostly clear. If it does not, steam for 5 minutes more.
• As the dumplings steam, make the garlic oil. Combine the remaining 1/4 cup oil and the remaining 1 tablespoon garlic in a small saucepan and heat over medium heat. Let the garlic sizzle for about 2 minutes, or until it is blond. Immediately transfer to a heatproof dish and set aside to cool. Put 2 tablespoons of the garlic oil on a platter and set aside.
• When the dumplings are done, detach or remove the steamer tray and let cool for 5 minutes before transferring the dumplings to the platter. Present the dumplings warm or at room temperature, with the remaining garlic oil drizzled atop each dumpling. Serve with the garnishes of lettuce, cilantro, and chiles either tucked onto the platter or arranged on a separate plate. To eat, tear off a palm-sized piece of lettuce and put a dumpling on top. Add a few cilantro and/or mint leaves (pinch their stems off) and a piece of chile. Bundle up the lettuce and enjoy. Refrigerate left over dumplings and steam them for about 8 minutes, or until soft again.

BIG PEARL TAPIOCA PUDDING

Steps:

• ~ Soak the tapioca in 2 cup of warm water overnight. Drain the water. In a double boiler, bring milk to a boil. Add the salt and tapioca. Cook over medium heat for one hour or until pearls are semi-transparent. Beat egg yolks and sugar until light yellow color. Add a little hot milk mixture to the eggs to temper, then add all of the egg mixture to the milk, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes. Beat the egg whites to soft peaks. Slowly add the hot tapioca to the egg whites. Fold in the vanilla. Can be served warm or chilled.