Small pearl tapioca is made from the dried and roasted starch of tapioca root, and is a traditional food in many countries, it has many similar applications to traditional sago pearls.

When cooked, pearl tapioca swells into lovely translucent balls that have a delightful soft texture. This small pearl tapioca has a very subtle flavour, which makes it ideal to carry any flavour that is added.

Quick and easy to cook – it can be used in a variety of recipes, both sweet and savoury. Great for soups, dumplings and puddings.

How to Use:

Small pearl tapioca is a great addition to light broths and soups. Add a cup of tapioca pearls to soup ½ an hour before cooking is finished, allowing an extra 1-2 cups of liquid.

Fantastic with miso and shitakes, or Thai spices and lemon grass in chicken soup.

To pre-cook tapioca pearls, bring 3 cups of water to the boil, before adding 1 cup of tapioca. Reduce to medium heat and cook for 15 minutes. Remove from the heat and let stand covered for 10 minutes. Cooked tapioca pearls can be used to cover sweet or savoury Asian dumplings. It is also delightful in a traditional steamed fruit puddings or date loafs, cakes and muffins.

For a quick dessert add lemon and lime zest with ½ c. lemon/lime juice to 2½ c. water and cook as above. Or reduce water to 1½ c. combined with 1 c. coconut cream. Let cool and serve with fresh mint and pure cream or a tangy lemon sauce.

To make ‘jellies’ tapioca can be flavoured with citrus, rose water or cacao before you pour into a shallow tray to set. Slice into cubes and dust with icing sugar, rice flour or fine coconut.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates. See Best Before date.

Images for illustrative purposes only.