Type what you have

Ingredients

• ✓ pearl tapioca
• adzuki bean
• water
• barley
• glutinous sweet rice
• mung bean
• oat
• millet
• brown sugar
• raisin

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
2. 2 Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
3. 3 Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
4. 4 Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

By Shannon

Ingredients

• ✓ pearl tapioca
• milk
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
2. 2 Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

By Ellen Janet Nestler

Ingredients

• ✓ pearl tapioca
• sugar
• black tea
• milk
• sugar
• ice cube

Instructions

1. 1 In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
2. 2 Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.

By skybaby

Ingredients

• ✓ pearl tapioca
• water
• prune
• raisin
• sugar
• cinnamon
• lemon juice
• salt

Instructions

1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Ingredients

• ✓ pearl tapioca
• milk
• white sugar
• egg

Instructions

1. 1 Stir together milk, sugar, tapioca, and beaten eggs in a slow cooker until well combined.
2. 2 Cook on Low for 6 hours or High for 3 hours, stirring occasionally. Serve warm.

By GFfood

Ingredients

• ✓ pearl tapioca
• milk
• white rice
• egg
• white sugar
• salt
• nutmeg
• cinnamon
• raisin
• vanilla extract

Instructions

1. 1 Soak the tapioca pearls in milk overnight in the refrigerator.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
3. 3 Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

By POTHEAD5

Ingredients

• ✓ pearl tapioca
• chia seed
• water
• coconut milk
• palm sugar
• cocoa powder
• arrowroot powder
• salt
• vanilla extract

Instructions

1. 1 Combine tapioca and chia seeds in a pot and cover with water; let soak until thickened and gelatinous, at least 1 hour.
2. 2 Mix coconut milk, palm sugar, cocoa powder, arrowroot powder, and salt into tapioca mixture; cook and stir over medium heat until desired thickness is reached, 10 to 15 minutes. Remove saucepan from heat and stir vanilla into the pudding.

By Genna Suchomel

Ingredients

• ✓ pearl tapioca
• water
• strawberry gelatin
• sugar
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear.
3. 3 Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
4. 4 In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture.
5. 5 Pour into a bowl or mold. Chill until set, about 2 hours.

By SHOPTILUDROP65

Ingredients

• ✓ pearl tapioca
• apple
• brown sugar
• cinnamon
• salt
• lemon
• water
• raisin

Instructions

1. 1 Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.
2. 2 Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.
3. 3 Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.
4. 4 Mix in raisins if desired; serve warm.

By Shannan

Ingredients

• ✓ pearl tapioca
• water
• banana
• salt
• white sugar
• coconut milk

Instructions

1. 1 Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
2. 2 Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
3. 3 When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
4. 4 Cool to room temperature or slightly warmer. Stir again before serving.

By rocketD

Ingredients

• ✓ pearl tapioca
• coconut milk
• salt
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Bring tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes. Stir in sugar until dissolved.
2. 2 Beat egg in a medium bowl until smooth. Whisk in about 1/2 cup hot tapioca mixture, 1 tablespoon at a time, then scrape egg mixture into tapioca mixture; stir. Simmer gently until pudding is thickened, 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes.
3. 3 Stir in vanilla until incorporated. Serve warm or chilled.

By Jennifer

Ingredients

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

Instructions

1. 1 Bring water to a boil in a pot, add tapioca pearls, and cover pot. Reduce heat to medium-low and simmer for 5 minutes. Drain pearls and set aside.
2. 2 Pour brewed tea, condensed milk, and sugar into a pitcher; stir to dissolve sugar. Refrigerate tea mixture until chilled, about 1 hour.
3. 3 Scoop tapioca pearls into 4 large glasses, about 2 tablespoons each. Fill each glass with tea mixture; top with ice.

By Kshi86

Ingredients

• ✓ pearl tapioca
• rhubarb
• blueberry
• strawberry
• lemon juice
• sugar
• butter
• all-purpose flour
• sugar
• salt
• cinnamon
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
2. 2 Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
3. 3 Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
4. 4 Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.

By gil's wife