Pearls of Joy: Why You Should Give Tapioca a Try

This past holiday I was given the most precious of gifts: a bag of pearls. Not the Grace Kelly type of pearls, but a bag of hard-to-find, old-fashioned, large pearl tapioca — the holy grail of all foodie gifts!
Contrary to popular opinion, tapioca is merely a starch extracted from the root of the cassava plant, not harvested fish balls (eyeballs, that is). It comes in the form of pearls, granules or flakes and can be a useful tool in the kitchen for thickening gravies, stews and pies. In powder form, its gluten-free goodness can be used as an alternative to traditional wheat flour. It is less expensive than arrowroot and will give your foods an eye-appealing glossiness, not to mention prolonged freezability.
But foremost on its list of attributes — these chewy-gooey little pearls are just plain fun! Think of them as the adult version of a gummy bear.
Slightly sweet tapioca pudding is good consumed hot or cold; it can alternately be made with any of the non-dairy milks or even juice, and pairs well with fresh fruit. I’ve added cocoa powder for a chocolate variety and have had success going egg-less for the vegan crowd. Basically, it is the perfect low-fat answer to your dessert cravings.
If you are leery of the texture, purchase the small pearl for starters, but steer clear of the instant tapiocas; and, unless you are a fan of standing over a boiling pot and stirring try this Crock-Pot recipe to make your life easier.
If you really want to get crazy with tapioca, (yes, that comment makes me a certified food geek) and wish to liven up your teatime, whip yourself up a batch of bubble tea. This recipe straight from Taiwan is sure to be a crowd pleaser.

So maybe my gift giver only spent $3.45 this year, but it’s the thought that counts, right? And to me, these little gems are priceless.
Traditional tapioca pudding: like it or leave it? —Karen