Wu Fu Yuan Black Tapioca Pearl, 250 g (Packaging May Vary)

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In addition to the shorter cooking time, another benefit of partially cooked tapioca is that it lasts longer, with a shelf life of 8 months compared with the shelf life of 6 months for raw tapioca. Traditionally, during heat treatment, the temperature is kept moderate so that only the surface layer of the lumps of the moist starch begins to gelatinize, and this process is described as gelatinization. Really fun, though I did find that the dough seemed to crack a lot, so I wasn’t able to roll them inbetween my palms, because they would come apart.

So, to make cooked and refrigerated tapioca balls fresh again, add a little water to the syrup and re-heat in the microwave until the sugar syrup is bubbling again. If you want to keep the color of the boba pearls vibrant, then I recommend using a combination of white sugar syrup or honey. If you follow the directions, (10 cups water per 1 cup boba pearls, let water boil and pour pearls in, then let bubbles float to the top and simmer to soften the pearls,) the bobas come out perfectly. If you add cocoa powder to your tapioca starch, then you can make much darker boba pearls that will turn into black tapioca pearls once cooked in the dark brown sugar. My only real gripe is that they're quite bitter, so make sure to add some brown sugar or honey after you've prepared them.Bigger scale means bigger dough and if you have nobody helping you to roll them into those tiny balls, the dough will start to dry up and will no longer be as pliable and you might have difficulty forming the balls. Then, at one hour intervals, use your palm to lightly roll the balls on the surface of the half sheet pan. Add the fresh tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved.

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