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View Full Version : How to cook a nice tapioca pearl?



birdy
14-01-2007, 05:09 PM
Anyone has secret formula in cooking the Tapioca Pearls for dessert? We tried few method but all does not give a good texture, they tend to be soft. Any good cook out there, might want to share the method of cooking a great tapioca pearl?

future1
15-01-2007, 11:29 AM
It's very simple )
Look at here: Tapioca Pearls (http://www.recipes.nnport.com/Tapioca-Pearls_s.html) - the first message

birdy
15-01-2007, 02:47 PM
Sorry for my ignorant... but this seem to be a recipe for Tapioca Pudding. Do we need to soak it in milk even for to make a good texture of tapioca pearl? :o

fRaNkY
15-01-2007, 02:53 PM
As far as I can remember, I use slow heat and stir and stir... so it wont stick together.

Pandan leave... gula melaka...

coleslaw
15-01-2007, 02:57 PM
birdy
what is it u are trying to cook? sago gula melaka or the sago thingy to use in drinks?

birdy
15-01-2007, 08:14 PM
Sago thingy to use in the drink... we tend to hv the pearl cooked rather soft... not enough spongy (not sure what use to use).... I was told we need to soak overnight in syrup?

coleslaw
16-01-2007, 12:02 PM
why don't u ask the shop that u bought from the how to..

fRaNkY
16-01-2007, 12:27 PM
There is another sago like drink from biji selasih... can buy from giant or carre4... dry goods area.

birdy
16-01-2007, 02:11 PM
Sago like? You mean the big white ball? I am referring to that white thing lar... when cook.. it tend to soften. I just wonder how one can preserve its spongy feeling?

TiNKeRFY
16-01-2007, 05:51 PM
biji selasih is Kiwi Seeds i think..
those "eye-like" thingies you usually find in konyaku desserts...

birdy, try using the hot and cold method..
boild the pearls in light syrup, then once they are ready, dunk them all in ice cold water..
should get that spongy effect...

birdy
16-01-2007, 11:22 PM
Ok.. will try that out... hot and cold method - thanks Tinkerfy.

Blue Jasmine
17-01-2007, 02:45 PM
Sago like? You mean the big white ball? I am referring to that white thing lar... when cook.. it tend to soften. I just wonder how one can preserve its spongy feeling?


I think you cannot cook it for too long. After the water boil you only put it in. Then remove when its cook. I dunno how long. But i remember my mom say cannot cook so long. Then put the white big ball in cool cooked water. When want to eat only scoop it out in the desert. Correct if i am wrong.

Happy eating!!!:)

TiNKeRFY
17-01-2007, 03:59 PM
I think you cannot cook it for too long. After the water boil you only put it in. Then remove when its cook. I dunno how long. But i remember my mom say cannot cook so long. Then put the white big ball in cool cooked water. When want to eat only scoop it out in the desert. Correct if i am wrong.

Happy eating!!!:)

If its sago balls, it really depends..
if its those big ones, you'll have to boil them long enough, else, they will have a whitish hard core... no issue with boiling big ones a little longer as they can survive the process.. :)
its the small ones that are tricky.. too long, they dissolve, too short, they still have a whitish hard core..

So birdy, did it work?