Tapioca Pearls Recipe
Black tapioca pearls are the default topping on almost every bubble tea menu, and getting them right comes down to two things: the pearl to water ratio, and leaving them alone for the full covered rest. This is the method we use at Sunwide, scaled for a cafe batch rather than a single cup.
What do I need for Tapioca Pearls?
The ratio is 1 part pearls to 6 parts water. Scale it to the batch size you need:
| Tapioca pearls | Boiling water | Sugar + hot water |
|---|---|---|
| 500 g | 3,000 ml | 125 g + 75 ml |
| 1,500 g | 9,000 ml | 375 g + 225 ml |
Pearls used in this recipe: Sunwide Tapioca Pearls 3kg. For smaller serves we also stock Quick Tapioca Pearls 50g and 1.2 Mini Tapioca Pearls 3kg.
How do I cook Tapioca Pearls?
- Boil the water.
- Pour the pearls into the boiling water and stir until all the pearls float.
- Turn to medium heat and cook for 25 minutes.
- Turn off the heat and cover with the lid for another 25 minutes.
- Take out all the pearls, use a sieve to strain them and rinse with cold water.
- Strain and mix with the sugar syrup.
- Ready to serve.
Watch the method
Notes for cafe service
- Cooking time is a range, not a fixed number. Both our earlier and current pearl batches work on this method, and anywhere from 20 to 25 minutes of boiling is normal. The longer you cook them the softer they get, so dial it in to the texture your customers prefer and keep a note of what works for the batch you are using.
- Do not lift the lid during the 25 minute rest. That covered stage is what gives the pearls their chew, and letting the steam out leaves a hard centre.
- Rinsing under cold water stops the cooking and washes off surface starch, so the pearls do not clump together in the pot.
- Mix the drained pearls with sugar syrup straight away. Pearls left bare will dry out and harden at the edges.
- Cooked pearls are best used within 4 hours and should be held at room temperature, never refrigerated.
Buying for a shop? See our tapioca pearls range or register for wholesale pricing.
