How to Cook Small Tapioca Pearls
Tapioca pearls are great in drinks and desserts, and it only takes about 15 minutes to cook them. Start by bringing 5 cups of water to a boil. Then, pour the small tapioca pearls into the water, cover the pot, and turn the burner down to medium. Let the pearls simmer for 8-10 minutes if you'll be using them in a hot drink or dessert, or 10-13 minutes if they're for a cold drink or dessert. When they're done simmering, turn off the burner and stir the pearls. Pour them into a strainer under cold running water so they stop cooking. Finally, let your tapioca pearls cool for 5 minutes.
Bring 5 cups (1,200 ml) of water to a boil over high heat. Pour the water into a pot on the stove and place the lid on it. Turn the burner to high and heat the water until it boils. You should see steam escape from under the lid as the water begins to boil. Uncover the pot and pour in the small tapioca pearls. Wear an oven mitt to lift off the lid and slowly pour 1 cup (150 g) of small pearl tapioca into the pot. There's no need to stir the tapioca pearls at this point. Cover the pot and turn the burner to medium. Once you've put the lid back on the pot, reduce the heat so the water doesn't boil over the side of the pot. If you can, use a pot with a clear lid so you can easily see the tapioca as it cooks. Simmer the tapioca pearls for 8 to 13 minutes. Let the pearls bubble gently for 8 to 10 minutes if you'll be using them in a hot drink or hot dessert. If you're going to use the pearls in a cold dessert or cold drink, simmer them for 10 to 13 minutes.  The tapioca pearls should be translucent once they've finished cooking. Turn off the burner and stir the tapioca pearls. Carefully remove the lid and stir the tapioca with a wooden or silicone spoon. This will loosen the pearls so they don't stick together. Avoid using a metal spoon to stir the tapioca pearls. The heat from the water will transfer to the metal, making it hot. Pour the pearls into a strainer under cold running water. Set a fine-mesh strainer into a sink and turn off the burner. Carefully pour the tapioca pearls into the strainer and run cold water over them to stop them from cooking. Let the water drain into the sink. Rest the pearls for 5 minutes before using them. The pearls will continue to cool as they rest in the strainer. Once all the water has drained, you can add them to: Hot or cold tea Coconut pudding Smoothies Soup Put the tapioca, milk, and salt, into a saucepan. Set the pan on the stove and put 1/2 cup (75 g) of small pearl tapioca into it along with 3 cups (710 ml) of whole milk and 1/4 teaspoon (1 g) of salt.  Your saucepan should be at least 1 ⁄ 2 US quarts (1.4 L) in size. Soak the tapioca pearls for 5 to 30 minutes. Read the package of tapioca pearls to see the recommended soaking time. Some tapioca pearls will only need to soak for about 5 minutes, while other brands need a longer soaking time. Turn the burner to medium-high and stir the mixture. Keep the lid off of the pan so you can stir the tapioca mixture occasionally. Keep cooking it until the milk begins to simmer gently. Stirring the mixture will prevent the milk from scorching on the bottom of the pan. Reduce the burner to low and stir in the sugar. Turn the burner to the lowest setting and gradually stir in 1/2 cup (100 g) of sugar. The tapioca pearls will thicken and swell as they absorb the sugary milk. Cook the tapioca for 5 to 45 minutes. Stir the tapioca occasionally to prevent it from sticking to the pan and read the cooking time on the back of the tapioca pearl package. It should take between 5 and 45 minutes for your tapioca pearls to become completely soft. Cooking time can also vary depending on the brand, which is why it's important to read the tapioca package. Whisk 2 eggs with 1⁄2 cup (120 ml) of hot milk and stir it into the pudding. Crack the eggs into a bowl and whisk them so the yolks are blended. Then, slowly whisk in the hot milk so the eggs don't curdle. If you skip this step and pour the eggs directly into the pudding, the eggs will scramble. Stir the egg mixture into the pudding and cook it for 3 to 5 minutes. Slowly pour the mixture into the pudding and turn the burner to medium. Stir the pudding constantly as it thickens. Avoid boiling the pudding or it will scorch on the bottom and the eggs will curdle. Add 1 teaspoon (4.9 ml) of vanilla and serve the tapioca pudding. You can let the pudding sit for about 15 minutes and serve it warm or refrigerate it until it's completely chilled. Consider spooning fresh fruit, such as mangoes or peaches, over the tapioca pudding before serving it. Refrigerate leftover pudding in an airtight container for up to 6 days. 
Bring 5 cups (1,200 ml) of water to a boil over high heat. Uncover the pot and pour in the small tapioca pearls. Cover the pot and turn the burner to medium. Simmer the tapioca pearls for 8 to 13 minutes. Turn off the burner and stir the tapioca pearls. Pour the pearls into a strainer under cold running water. Rest the pearls for 5 minutes before using them. Put the tapioca, milk, and salt, into a saucepan. Soak the tapioca pearls for 5 to 30 minutes. Turn the burner to medium-high and stir the mixture. Reduce the burner to low and stir in the sugar. Cook the tapioca for 5 to 45 minutes. Whisk 2 eggs with 1⁄2 cup (120 ml) of hot milk and stir it into the pudding. Stir the egg mixture into the pudding and cook it for 3 to 5 minutes. Add 1 teaspoon (4.9 ml) of vanilla and serve the tapioca pudding. 