On Wed, 18 Dec 2019 Dave Smith wrote:
>On 2019-12-18 lenona321 wrote:
>> On Thursday, December 7, 2017 lenona wrote:
>>
>>> Just letting everyone know that I tried it again. I let the tapioca
>>> soak in the milk overnight (the kitchen was at 55 F or so) and
>>> cooked it in the morning, with egg. Worked reasonably well, with
>>> extra cooking time. Maybe sometime I'll try an eggless recipe.
>>
>> And I tried it again last night - but I doubled the recipe, so that
>> came to over 6 cups. It took about 75 minutes - remember, I was using
>> a double boiler. Yes, tapioca thickens as it cools, but I didn't want
>> to take any chances. It chilled in the fridge, and this morning, it
>> was still easy enough to pour, but overall, thick enough - unless you
>> prefer the type you have to scoop!
>>
>> While it was cooking (with a lid), I was stirring it every 10-15
>> minutes. I wonder if it would have been different had I stirred it
>> every 20 minutes...
>
>Lucky you to get pearl tapioca. It is hard to find around here. I
>usually end up cooking minit tapioca because it available. The Asian
>stores sell those huge balls used for bubble tea.

Pick, choose, and refuse:
https://www.amazon.com/s?k=pearl+tapioca&ref=nb_sb_noss