Tapioca pearls are similar to Sago Pearls and they come in various sizes. In Asia, they are used in bubble tea (a craze in Taiwan those days) and in desserts. To cook them, first soak them in cold water for a few minutes. Once they expand, drop them in an uncovered pot of boiling water. Cook them until they become transparent and float on top evenly. Drain and rinse them in cold water to prevent them from sticking together. If overcooked, tapioca pearls will disintegrate. Therefore they should be added last in cold desserts. In parts of Asia, they are also used in hot desserts like mung beans, red beans, sweet potatoes along with palm sugar and even coconut milk, so adding them at the right time is important to ensure that the desserts do not turn mushy.