Bubble Tapioca

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1.2 kg / 2 lb 10.33 oz water
  • 200 g / 7.05 oz black pearl parcooked bubble tapioca
  • 100 g / 3.53 oz simple syrup (50° Brix)

Method

  1. Bring the water up to a rolling boil; add the tapioca pearls and stir to make sure they don’t stick together or to the bottom of the pot.
  2. Lower the heat to medium and continue to cook, covered, for 20 more minutes.
  3. Remove from heat and let stand for 25 minutes, or until cooked through (they will be chewy).
  4. Rinse the tapioca pearls with cold water and drain thoroughly.
  5. Keep tapioca pearls in a container covered with the simple syrup. Reserve refrigerated. Discard after 24 hours.