Tapioca pearls are translucent balls made of cassava starch. Originally produced as a cheaper alternative to sago they are particularly popular in bubble tea and are used in many South East Asian desserts and drinks. Although they don’t have much flavour, the texture is wonderful.
To make four generous portions, bring 9 cups of water to boil in a saucepan. In a steady stream pour in 1½ cups of tapioca balls. Don’t wash the tapioca as it will stick together. Bring back to a boil and simmer for 15 minutes. Switch off the heat and allow it to sit for another 15 minutes. By now the tapioca should be completely translucent, If the centres of the balls are still white, repeat the process with fresh water until they are completely translucent. Meanwhile, in a medium saucepan, heat 300ml (10 fl oz) of coconut milk with 100g (3½ oz) of grated palm sugar and a pinch of salt. If you have pandan leaf, add one for flavour. When the sugar has melted into the coconut milk, add 2 diced bananas and continue to cook until the bananas are heated through. When the tapioca is cooked, strain it and combine it with the coconut mixture making sure to separate any tapioca that may be sticking together. Serve warm garnished with fresh coconut.
michelle picker cooks 