I'm hoping someone can help me adapt this recipe. I saw a mention of it in another thread on Chowhound, and looked it up, and I really want to try it out this week. Link to recipe: http://www.nytimes.com/2007/06/24/mag...
The recipe mentions quick-cooking tapioca. I wouldn't even know where to find this locally. I do have large tapioca pearls. Looking at the second recipe for the strawberry tapioca soda, it uses the pearls, and cooks it for an hour.
Can I adapt the recipe that way? Do I cook 1/3 cup of tapioca pearls for an hour (no soaking is mentioned, so I assume the longer cooking times mean no soaking is required)? Or would it have to be a lesser amount?
I'm actually all for playing around with tapioca until I figure it out, so will try something out anyway. and probably try it out again in a month if I mess it up this time. Would just be nice to have some guidance going into it :)