In recent years, tapioca pearls have become a favorite in bubble tea, shaved ice desserts, and sweet dessert soups across Asia and in Asian communities in the West. But what if you want to cook your own tapioca pearls at home?
Some store-bought tapioca pearls can be cooked in a matter of minutes, but dried white tapioca pearls require longer cooking.
We noticed that these packaged tapioca pearls often come with few to no instructions on how to prepare them, so we thought we should publish a post specifically about how to do it. Then you can add them to milk tea to make bubble tea or whatever dessert you like!
(We’ll be coming out with some awesome desserts in the next couple weeks that do use these as well!)
What Are Tapioca Pearls?
Tapioca pearls, also called tapioca balls or boba, are small translucent spheres. Their cooked size is usually somewhere between a pea and a marble, and they’re made with tapioca starch, which comes from the cassava root.
They are also pretty flavorless, added to drinks and desserts solely for their delightfully chewy texture (they’re similar to mochi, but a little less soft and sticky).
Important Tips for Cooking Tapioca Pearls
Before we get into the recipe, here are some key tips for properly cooking dried tapioca pearls:
- Do NOT wash or rinse tapioca pearls before cooking. They must go from the package directly into boiling water.
- You must pre-boil the water before adding the tapioca. Do not add them until the water is at a rolling boil.
- The size of tapioca pearls can vary, and you may need to adjust the cooking time accordingly. For these white/clear tapioca pearls, you’ll know they are cooked once they are completely translucent, without any opaque white center. You can also taste them throughout the process to test for the right texture.
- You’ll need to use a lot of water when cooking tapioca pearls, as they are quick to absorb water and also very starchy. Not using enough water may cause them to become starchy and sticky, which we don’t want!
- Because they are so starchy, you’ll have to change the water a couple times and discard batches of starchy water.
- Note that 1 cup dried tapioca pearls yields roughly 2 1/2 cups cooked tapioca pearls.
How to Cook Tapioca Pearls: Instructions
Bring 6 cups water to a boil in a deep pot, and add the tapioca.
Bring it to a boil again, cover, and turn the heat down to medium low. Cook covered for 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.
Drain the tapioca pearls and rinse under cold water.
If the tapioca pearls still have opaque white centers, repeat STEP 1 and STEP 2 until all the tapioca balls are translucent.
You may have to repeat a few times depending on their size.
In the meantime, dissolve 3 tablespoons sugar into 1 cup warm water.
Once the tapioca pearls are cooked, drain and rinse under cold water one more time.
Then put them into the sugar water to prevent them from sticking together.
The cooked tapioca pearls lose their chewiness rather quickly, so it’s best to use them within 1-2 days.
How to Cook Tapioca Pearls
Ingredients
- 6 cups water
- 1 cup large tapioca pearls (160g)
- 3 tablespoons sugar (plus 1 cup water)
Instructions
- Bring 6 cups water to a boil in a deep pot, and add the tapioca. Bring it to a boil again, cover, and turn the heat down to medium low. Cook covered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.
- Drain the tapioca pearls and rinse under cold water.
- If the tapioca pearls still have opaque white centers, repeat STEP 1 and STEP 2 until all the tapioca balls are translucent. You may have to repeat a few times depending on their size.
- In the meantime, dissolve 3 tablespoons sugar into 1 cup warm water.
- Once the tapioca pearls are cooked, drain and rinse under cold water one more time. Then put them into the sugar water to prevent them from sticking together.
Thanks for this straightforward way of cooking the tapioca pearls.
You are very welcome.
How often should I stir the tapioca for the first 15 and how do I prevent sticking in the first 15 minutes because every time I do it, it’s always sticking to the bottom
Hi Eason, you don’t have to stir much. With anything starchy, it sticks more the more you stir.
Awesome! I couldn’t find any other recipes for the tapioca pearls that worked. This one is perfect!
How wonderful. Thank you.
Can these be frozen for use later?
I missed your comment :-( Sorry about that. I don’t think you can freeze these.
I tried cooking tapioca the same way but it comes out as opaque balls, not translucent. What am I doing wrong.
Hi Mila, sounds like they are not fully cooked, or the quality of the tapioca pearls is in question.
Absolutely delicious! I’ve tried using other recipes and it doesn’t really work, but this recipe was really clear and outlined, and the tips were super useful! Thank you so much for this amazing recipe! :-)
I am so happy to hear that. Thank you, Vicki.
Hello fellow boba lover!
1. Is there a reason my boba don’t stay round? I don’t think I am too rough with the occasional stirring but mine turn into globs that aren’t very round at all.
2. Also what is the purpose of changing out the water? Is this perhaps why it has taken over an hour of boiling for some the stubborner boba to cook fully and note be white?
1. Is there a reason my boba don’t stay round? I don’t think I am too rough with the occasional stirring but mine turn into globs that aren’t very round at all. (A: Don’t know why, it’s odd.)
2. Also what is the purpose of changing out the water? Is this perhaps why it has taken over an hour of boiling for some the stubborner boba to cook fully and note be white? (A: Changing the water gets rid of excess starch.)
Thanks so much! This was so helpful
You are very welcome.
It’s all about the water , sitting and redo this again , a good wash is imperative ,I was making this recepie when I was 4yold , just watched my mum ,and sweet ,I had it down pat, the deserts are amazing what you can do with it,”BUT WATER ,HEAPS , PRETEND YOUR MAKING A CUSTURD FROM SCRATCH MATEY,.+If mistakes aren’t made you don’t learn, so have a muck round with ,tapioca cakes ,jelly ,custard & tapioca ,even ice cream banana cake ,with tap, Lovley GO HARD ,JUDY , ENJOY
That’s crazy, you started cooking when you were 4 years old?
This takes awhile to cook. About an hour is correct. The “globs” you are getting is in the initial stage. Be careful because that’s when the burning might begin if you’re not watching it and stirring it. After changing the water twice, then that glob will dissipate. I always change the water almost every 15 minutes. That’s to clear the sticky starchiness of the pearl. It is worth it though in other desserts other than making it for boba drinks.