Step To Cook Black Pearl

Tapioca pearls are mostly used as an ingredient to many desserts and as well as toppings for refreshing drinks such as milk tea and smoothies. It can also be use in Taho as a more luxurious substitute to the humble sago.

One of the most popular and growing smoothie business in the Philippines are called Pearl Shakes. This are flavored shakes topped with black tapioca pearls. The pearls usually end up at the bottom of the shake as the ice melts.

Raw black tapioca pearls can be bought at supermarkets or in palengke (local town market). The raw tapioca pearls are brown in color, its made of  starch extracted from the roots of cassava, adding subtle sweet taste and that naturally chewy texture.

black pearl

Like any other tapioca pearl, cooking it raw requires precise steps to create a well cooked and tasting pearls, as it can be easily be overcooked when left unattended or when the cooking is left monitored. The cooking time takes around 30-45 minutes just make the raw pearl translucent, after which, you will then need to let it cook down most preferably by soaking it on cold water then drain afterwards. Soaked these pearls in a syrup for 20 minutes would be the final step.

Below are the steps on how to cook raw tapioca black pearls. It is a very simple but cooking time could take more than an hour to complete.

I N G R E D I E N T S

  • 2   cups raw tapioca black pearl
  • 14 cups water
  • 2  cups brown sugar

M E T H O D
For the black pearl

  1. Pour the raw black pearls into into a pot of boiling water,  add 1/4 cup of sugar, stir until sugar is dissolved
  2. Cover pot and continue boiling for about 20 minutes under medum heat.
  3. Check from time to time and stir occasionally, so that the pearls wont stick to the bottom of the pot, and with each other.
  4. Turn off heat, stir then cover. let it sit for another 15 minutes.
  5. Drain, then rinse with cold water to prevent if from sticking.
  6. Soak pearls in syrup

To make a syrup

  1. Boil 1.5 cups of sugar and 2 cups of water.

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