Tapioca pearls have an incredibly satisfying and chewy texture, making them suitable for both savory and sweet dishes. Tapioca is commonly used in South Asian and Southeast Asian desserts, like the recipes we’ve curated for you below. Enjoy the different preparations in which this pantry staple is enjoyed around the world.
Buko Salad Drink
Ingredients:
Drink:
- 480 ml coconut water
- 360 ml milk
- 240 ml condensed milk
- 100 g coconut meat
- ¼ tsp red food coloring
Gulaman jelly:
- 1 tbsp red jelly powder
- 1 tbsp green jelly powder
- 1 tbsp yellow jelly powder
- 1.4 ltr water
- 6 tbsp sugar
Tapioca:
- 60 g tapioca pearls
- 950 ml water
Instructions:
- Prepare the different coloured jelly according to package instructions
- Transfer the jelly liquid into three separate molds and refrigerate. Then cut them into small squares.
- It’s best to soak tapioca overnight to cut short the cooking time.
- Drain the water and boil in 4 cups of water for approximately 10 minutes or until the pearls become translucent. Set aside.
- To assemble the drink, combine coconut water, milk, and condensed milk in a jug.
- Add coconut meat, cooked tapioca pearls, and jelly cubes.
- Finally, add a teaspoon of red food coloring and ice cubes.
- Serve the drink chilled.
Sabudana Kheer
Ingredients:
- 40 g tapioca pearls
- 3-5 tbsp sugar (adjust to liking)
- 240 ml water
- 240 ml milk
- ⅛ tsp cardamom powder
- Chopped nuts like almonds, cashews, walnuts for garnish
Instructions:
- Soak tapioca pearls overnight to reduce cooking time.
- Rinse thoroughly then boil in a cup of water until they turn translucent. Drain and set aside.
- In a saucepan, take milk and add the pearls. Cook until the mixture thickens slightly.
- At this stage, add cardamom powder and sugar.
- If the kheer is too thick, add a splash of milk.
- Serve the kheer warm or refrigerate it for half an hour.
- Don't forget to garnish the kheer with chopped nuts before serving.
- You can also add more flavour by mixing saffron in 2 tablespoons of milk and adding it along with the cardamom and sugar.
Ginataang Bilo Bilo
Ingredients:
- 300 g glutinous rice flour
- 710 ml water
- 2 cans coconut milk
- 360 g cooked tapioca pearls
- 150 g sugar (adjust to liking)
- 2 sweet potatoes (peeled and chopped)
- 4 bananas (peeled and sliced)
Instructions:
- Mix rice flour with 240 ml water and create a dough for rice balls. Create rice balls as large or small as you like.
- In a deep pan, bring the rest of the water and coconut milk to a boil.
- Add the chopped sweet potatoes and plantains. Cook until tender.
- Add rice balls and let this mixture simmer for 5 minutes.
- The rice balls should be done when they start floating on top. At this point, add the tapioca pearls.
- Simmer for 5 more minutes , then take off the heat.
Chè Chuối
Ingredients:
- 600 ml water
- 1 can coconut milk
- ½ tsp vanilla extract (you can also use pandan leaves if you are able to find them)
- 40 g tapioca pearls
- 2 bananas (use any variety including Karpooravalli because it is similar to Awak bananas)
- 3 tbsp sugar
- A pinch of salt
- ⅓ cup of crushed, roasted peanuts
Instructions:
- Boil water, pandan leaves, or vanilla extract with half a can of coconut milk.
- Lower heat, then add tapioca pearls and cook until translucent.
- And chopped bananas and cook until they are soft but not mushy.
- Add the remaining coconut milk and some water if the pudding appears too thick. Remove the pandan leaves at this point.
- Lastly, add sugar. Adjust the proportion of sweetener according to your tastr.
- That's it! Serve this dish either warm or cold, garnished with crushed peanuts.
Sago Gula Melaka
Ingredients:
- 600 ml water
- 100 g tapioca pearls
- 120 g palm sugar
- 240 ml coconut milk
Instructions:
- Soak tapioca pearls overnight and rinse them thoroughly the next day.
- Boil them in water until they turn translucent, then pour into individual serving bowls and chill in the fridge overnight.
- In a saucepan, bring the palm sugar and water to a boil. Cook until this liquid turns into a slightly viscous syrup.
- Unmold the pearls and serve with coconut milk and the palm sugar syrup.