PURPOSE: A method of manufacturing tapioca pearl is provided to minimize sticking or spreading phenomenon after cooking without declining the taste and mouthfeel. CONSTITUTION: Kneading is obtained by slowly adding boiling water over 100deg.C to starch 60-70 weight%, caramel colors 4-6 weight% in a kneader. Dough is pulled out with a long strand of the diameter 7-9mm. The long strand is cut into a fixed size. The cut kneading is put into a sugarcoating machine. The kneading which is completed in a round-square shape is put in boiling water. The kneading is boiled for 5-30 minutes depending on the amount, soaked in cold water and taken out. The completed tapioca pearl is put into LDPE plastic bags and frozen. The tapioca pearl has a square shape with round end. The tapioca pearl is cooked 2/3 from the skin to the center.
