How to cook white tapioca pearls for boba

Learn how to cook large tapioca pearls/ large sago pearls without long hours of boiling. The tutorial also includes how to make a thick and creamy pudding using large tapioca pearls. The recipe includes a vegan version without using dairy and eggs.

Why you’ll love this recipe

1. No more long hours of boiling
2. Active cooking time is only 20 minutes
3. The tapioca pearls are perfectly cooked, soft yet chewy

Few things to note

1. Type of large tapioca pearls/sago pearls I use
These are the large tapioca pearls I use. This type of tapioca pearls CANNOT be soaked when they are still raw. They will literally dissolve into the water because they are pure starch

To soak or not to soak the large tapioca pearls

There is so much confusion out there, whether to soak or not to soak these large tapioca pearls. Some people soak theirs without the pearls dissolving, mine literally turns into a porridge. I guess it really depends on the type you use. For the one I have, I cannot soak them raw. These large pearls need to be pre-cook AND THEN soaked. They work like a magic and you no longer have to boil them for a long time.

Precook and then soak

This method really works like a charm for tapioca pearls that cannot be soaked without turning into mush when they are raw. Now, I need to tell you that you need to soak them for at least 8-12 hours or overnight. It’s a passive time, but it’s not something you can rush. I guess that’s the downside of this method but it has worked beautifully for me each time I made them

Perfectly cooked large tapioca pearls

How to cook large tapioca pearls/large sago pearls without boiling for a long time

1. Place 8 cups of water in a large pot with a lid. Bring to a boil and add the tapioca pearls. Bring it back to a boil and then immediately lower the heat to let them gently simmer for 5 minutes, give them a stir once or twice to prevent the pearls from sticking to the bottom of the pot. Turn off the heat and cover the lid and soak for 8-12 hours or overnight. It’s going to save you from long hours of boiling

How to cook large tapioca pearl pudding

1. Put milk (or milk of your choice, preferably full fat/cream for the best result), sugar and the tapioca pearls in the pot. Bring the milk to a gentle simmer, don’t hard boil it. Cook until sugar dissolves

2. For the vegan version (without egg), Mix cornstarch with water and stir until they are combined. Stir this into the pot while another hand keep stirring. Off the heat

4. Serve it warm or chilled

vegan large pearl tapioca pudding

5. For egg version, With one hand keep whisking the egg, slowly add some of the milk into the egg and keep whisking. This is to temper the egg so it won’t curdle when you add it to the milk. After that, gradually pour the egg mixture into pot and keep stirring. The mixture will thicken. It may not thicken as much but it will continue to thicken as it cools down. Add vanila extract and stir to combine

6. Let it cool down for about 5 minutes at room temperature. I love to eat my tapioca pudding warm, but you can chill it in the fridge after it has cooled down

How to store leftover tapioca pudding

Leftover can be kept in a container once it cools down completely. Try to consume within 3 days for the best taste and texture. Simply reheat in a saucepan by adding a splash of milk (or as much as needed) to thin it down a bit and keep stirring and the thick pudding will loosen up to the consistency you like and you can have them warm again

DID YOU MAKE THIS EASY LARGE PEARL TAPIOCA PUDDING RECIPE?

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The recipe is updated on April 13, 2022 to improve the cooking process, the recipe, and to include a new video tutorial.

How to Cook Large Tapioca Pearls and Tapioca Pudding

Prep Time 5 mins

Cook Time 20 mins

Soaking: 8 hrs 15 mins

Total Time 25 mins

Servings 6 servings

Ingredients  

To make large tapioca pearl pudding:

• 2 cups whole milk or coconut milk or other nut milk for vegan version
• ¼ tsp salt
• ½ cup sugar or more to taste

For vegan version (omit egg yolk):

• 1 egg beaten

To thicken the pudding:

• 1 Tbsp cornstarch + 1 Tbsp water or more as needed

Instructions 

Precook the tapioca pearls and then soak:

• Do not soak the tapioca pearls when they are still raw. At least not the kind I use. They will dissolve into starch. We need to precook it and then soak them

• Place 8 cups of water in a large pot with a lid. Bring to a boil and add the tapioca pearls. Bring it back to a boil and then immediately lower the heat to let them gently simmer for 5 minutes, give them a stir once or twice to prevent the pearls from sticking to the bottom of the pot. Turn off the heat and cover the lid and soak for a minimum of 8 hours but no more than 12 hours. It's going to save you from long hours of boiling

After soaking:

• Discard the soaking water and rinse the pearls to get rid of excess starch. Put a fresh 8 cups of water back into the pot. Add the presoaked pearls back in. Turn on the heat to medium and bring it back to a gentle simmer, give them a stir. Cover with a lid and lower the heat to avoid it from boiling over. Let it simmer for the next 15 minutes. Then turn off the heat, do not open the lid and let them soak for another 10-15 minutes (sometimes maybe longer depending on the tapioca pearls you use)

• Uncover the lid and you will see all the large pearls have turned translucent, and if you press on the pearls, they are soft and chewy. You may see a few pearls with some white center, but if you squeeze those pearls, they are actually soft and chewy already. Drain off the cooking water and gently rinse the pearls with some water

If not using the tapioca pearls immediately:

• Simply toss them with a tablespoon of sugar and they won't stick to each other anymore. They can be stored at room temperature for about a day or two

If using them to make tapioca pudding:

• Put milk (or milk of your choice, preferably full fat/cream for the best result), sugar and the tapioca pearls in the pot. Bring the milk to a gentle simmer, don't hard boil it. Cook until sugar dissolves

Temper the egg yolk (skip for vegan version):

• With one hand keep whisking the egg, slowly add some of the milk into the egg and keep whisking. This is to temper the egg so it won't curdle when you add it to the milk. After that, gradually pour the egg mixture into pot and keep stirring. The mixture will thicken. It may not thicken as much but it will continue to thicken as it cools down. Remove from the heat and add vanilla extract and stir to combine

Thicken with cornstarch (for vegan version):

• Mix cornstarch with water and stir until they are combined. Stir this into the pot while another hand keep stirring. Off the heat. Add vanilla extract and stir to combine. The mixture will thicken and will thicken further when it cools down.

Serving:

• Let it cool down for about 5 minutes at room temperature. I love to eat my tapioca pudding warm, but you can chill it in the fridge after it has cooled down

Storing:

• Leftover can be kept in a container once it cools down completely. Try to consume within 3 days for the best taste and texture. Simply reheat in a saucepan by adding a splash of milk (or as much as needed) to thin it down a bit and keep stirring and the thick pudding will loosen up to the consistency you like and you can have them warm again

Video (appear as pop-up)

Recommended products:

Nutrition

Nutrition Facts

How to Cook Large Tapioca Pearls and Tapioca Pudding

Serving Size

1 serving (for traditional version with egg)

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Marvellina

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.

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