Japanese Pearls with Blueberry Compote

For the perfect finale to any eastern-style meal, try Sophie Grigson`s fragrant tapioca with blueberry compote
By Sophie Grigson
Japanese Pearls with Blueberry Compote
  • Rating:
  • Serves: 6
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 25 minutes plus 2 hrs soaking for tapioca
  • Effort: medium


For the tapioca

  • 75 g pearl tapioca
  • 3 strips lime zest
  • green cardamom
  • 60 g caster sugar
  • 600 ml full-fat milk
  • 3 egg yolks, lightly beaten

For the blueberry compote

  • 250 g blueberries
  • 70 g caster sugar
  • 1 lime, juice only
  • 1 cinnamon stick


1. Soak the tapioca in cold water for 2 hours. Drain and put into a bowl with the lime zest, cardamom, caster sugar and milk.

2. Set the mixture over a pan of gently simmering water, making sure that the bowl does not touch the water. Cook for 1 hour, stirring frequently, until the tapioca is tender. Check the water levels in the saucepan below once in a while and top up with hot water when the level is falling low.

3. Whisk a few spoonfuls of the tapioca milk into the egg yolks and then stir everything back into the tapioca. Cook for another 2-3 minutes, until the mixture has thickened enough to coat the back of a wooden spoon. Leave to cool. Remove the lime zest and cardamom.

4. Put all the ingredients for the blueberries into a saucepan and bring to the boil. Simmer for 3-4 minutes. Draw off the heat and leave to cool.

5. Spoon the tapioca into serving bowls, swirl some of the blueberry compote into it and serve.

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