Tapioca Pearls
Tapioca Pearls is a other with no alcohol in it, used in 2 drinks on this site.
CC BY-SA 2.0 · Cropped, white-balanced, graded and re-encoded to WebP by eXir.
A tight close-up of glossy, dark brown cooked tapioca pearls
Making it
at room temperature, in their own syrup. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Sold dry or frozen at most Asian grocers; frozen pearls need only reheating rather than the full boil a dry bag needs. Ready-cooked pearls sitting in syrup are also sold refrigerated for same-day use.
Composition
Derived from the ingredient records. Mass and volume are summed over the lines this recipe names rather than measured: the dry pearls roughly triple in mass as they absorb water during the boil, a commonly cited but unmeasured ratio, so the retained water is authored as a line rather than a sourced figure. Density is a solid-in-syrup estimate between water and the demerara syrup coating the pearls, and is marked estimated rather than measured for that reason. Most of the boiling water is drained off and is not counted in the yield.
Used in these drinks
most firstMethod
3 steps · 55mAdd the 100 g dry tapioca pearls to a large pot of boiling water and cook, stirring occasionally so they do not settle and stick, for 20m.
Take off the heat, cover, and let stand for 20m so the centres finish cooking through without the pot boiling dry.
Drain and rinse briefly under cold water, then submerge in the 80 ml demerara syrup and leave to soak for 15m before using.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.