and storing tapioca pearls
3 oz. dry tapioca pearls
2 tbsp. sugar
Add tapioca pearls and one tablespoon sugar to
boiling water in a large bowl.Stir quickly to
separate pearls and to dissolve sugar. Let stand
at least two hours or thirty minutes more. Check
if pearls are squishy on the outside and pasty in
center. Do not soak any longer since pearls tend
to get too mushy.
Drain pearls. Keep the water that it has been
soaked in and add remaining sugar to mixture.
Boil. Add in soaked pearls and lower heat to
Simmer for a few minutes till center of
tapioca balls come out clean. Most check for
doneness by sampling the balls every so often.
Cooked tapioca balls are chewy and gooey soft.
Drain pearls and pour in cold water over them
to stop them from cooking.
Refrigerate cooked pearls and use by the next
day. Some keep the pearls in water but i prefer
to just cook them till tender , drain them and
store pearls without the water. I try to separate
them before using by pouring lukewarm water over
it and then draining them.
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