Tapioca pearl is produced from tapioca starch by making it into small
doughs of fish-eye sizes which are pearl-like. In the old days, it is known
as sago pearl which was produced from sago and is today replaced by tapioca.
Tapioca pearl is commonly used as an ingredient in certain tropical
food as well as in desserts which are served in both hot and cold styles.
Take for examples, the cooked tapioca pearl is used for mixing in ice-cream,
for making pies, cookies and many other kinds of desserts. As common food
application, further examples are cited as follows:
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Boiled
tapioca pearl is widely consumed together with hot or cold soybean milk
in the orient as part of a breakfast. In a hot summer day, cooked tapioca
pearl may be served with coconut milk, syrup and ice flake as a refreshment.
Varieties of desserts may include cooked tapioca pearl as an ingredient.
Fruit salad with many contrasting natural colours such as pineapple, banana,
water-melon, muskmelon, jack fruit, apple, peach, pear, grape, etc. may
be served with cooked tapioca pearl of a large size as a filler to provide
a chewy sentiment similar to nuts and beans.
The starchy small pearl with inherent sticky nature may also form
a coating for ingredients such as meat bits and ground peanut, which is
a delicacy well known to most Thai people as “Saku Sai Moo” commonly served
with fried garlic, green lettuce and small green chilli. Crispy snacks may
also be made by puffing dried gelatinized tapioca pearl served with flavouring
agents and shredded coconut meat. Potential food application of tapioca
pearl is unlimitedly wide as far as good product development and innovative
imagination can create. Thai Wah Public Co., Ltd. has today developed other
kinds of tapioca pearl than the typical white pearl called “Bai toey” (Pandanus)
pearl and “Kracheab” (Roselle) pearl which have gained quick acceptance
both locally and internationally.
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