Type what you have

Ingredients

• ✓ tapioca pearl
• whole milk
• white sugar
• vanilla extract
• salt
• egg yolk

Instructions

1. 1 Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
2. 2 Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
3. 3 Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

By Meadowwood

Ingredients

• ✓ tapioca pearl
• milk
• chai tea mix
• ice
• honey

Instructions

1. 1 Fill a saucepan about halfway with water, and bring to a boil. Add the tapioca pearls, and return to a boil. Stir to make sure they do not start to stick together or to the pot. Cover, and simmer over medium heat for 45 minutes. Remove from the heat and let stand for 30 minutes, then rinse and drain. The pearls should be squishy and black. Stir some of the honey into the pearls so they are coated.
2. 2 Place the milk, any remaining honey, tea mix, and ice into the container of a blender. Cover, and blend to your desired slushiness. Pour the tea into two large glasses. Spoon half of the tapioca pearls into each glass. If you can find extra wide straws, place one into each drink to suck up the pearls and chew on them while you are drinking.

By Galax

Ingredients

• ✓ tapioca pearl
• water
• water
• taro root
• coconut milk
• rock sugar

Instructions

1. 1 In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
2. 2 Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

By meeshiepoo

Ingredients

• ✓ tapioca pearl
• water
• black tea leaf
• brown sugar
• ice cube
• milk
• sweetened condensed milk

Instructions

1. 1 Bring 2 cups water to a boil in a small saucepan. Add tapioca pearls and stir gently until they begin floating to the top. Reduce heat to medium and simmer until softened and dark, about 25 minutes. Remove from heat, cover, and let sit for 15 minutes.
2. 2 Meanwhile, bring 2 cups water to a boil. Remove from heat and add tea leaves. Let steep for 15 minutes. Strain out tea leaves and refrigerate tea.
3. 3 Drain pearls. Bring 1/4 cup water to a boil in the empty saucepan. Stir in brown sugar until dissolved. Immerse pearls in syrup and let sit until room temperature, about 15 minutes
4. 4 Divide pearls and desired amount of syrup between 2 tall glasses. Pour in tea.
5. 5 Add ice, milk, and sweetened condensed milk to both glasses. Stir before drinking.

By LauraF

Ingredients

• ✓ tapioca pearl
• taro root
• ice
• milk
• water
• white sugar
• honey

Instructions

1. 1 Place taro roots in a small pot; cover with water. Bring to a boil. Cook taro until tender, about 12 minutes. Drain.
2. 2 Combine taro roots with 1/2 cup ice in a bowl. Let cool.
3. 3 Combine cooled taro roots, remaining 2 cups ice, milk, 3/4 cup water, sugar, and 1/2 teaspoon honey in a blender; blend until smooth.
4. 4 Bring 2 cups water to a boil in a saucepan. Add tapioca pearls; stir gently until they start floating to the surface. Cook for 12 to 15 minutes. Remove from heat, cover, and let stand until tender, 12 to 15 minutes more. Drain. Stir in remaining 1 teaspoon honey.
5. 5 Divide blended mixture between 2 glasses. Divide tapioca pearls between the glasses.

By Amy

Ingredients

• ✓ tapioca pearl
• coconut
• salt
• pandan leaf
• water
• water
• white sugar
• tapioca flour

Instructions

1. 1 Toss the coconut and salt together in a small bowl; set aside.
2. 2 Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
3. 3 Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
4. 4 Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

By wiley

Ingredients

• ✓ tapioca pearl
• potato
• vegetable oil
• cumin seed
• peanut
• green chile pepper
• curry leaf
• salt
• sugar
• cilantro
• lime juice

Instructions

1. 1 Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. 2 Rinse tapioca again before starting to cook. Drain, cover, and set aside.
3. 3 Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
4. 4 Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
5. 5 Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

By MSA

Ingredients

• ✓ tapioca pearl
• coconut oil
• rhubarb
• water
• raspberry
• stevia powder
• water
• coconut milk
• date
• maca powder
• vanilla extract
• stevia powder

Instructions

1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty