Edible Water Beads – tapioca pearls

Edible Water Beads- tapioca pearls

Type of resource: Blog

Web address https://www.growingajeweledrose.com/2014/02/edible-water-beads.html

Language: English

Description

Exploring tapioca pearls – cooking tapioca pearls and exploring them as a sensory material.

Scientific concept introduced

Properties and characteristics of materials – how some materials (tapioca) absorbs water.

Creative and critical thinking

Critical Thinking:
– Prediction
– Explanation

Creative Thinking:
– Curiosity
– Decision making
– Self-expression

Mathematical reasoning

– Counting
– Sorting

Scientific thinking

– Questioning
– Observing
– Sorting and classifying
– Predicting
– Exploring
– Making

Learning how to learn

– Active Listening
– Self-efficacy in learning
– Turn taking in groups

Additional

– Oral language – listening and following instructions
– Cooking skill of stirring, draining and mixing
– Fine motor skills
– Collaborative skills of sharing and turn taking

Edible Water Beads – tapioca pearls

Overall aims

● to enable pupils to explore the properties and characteristics of tapioca pearls
● to enable pupils to explore tapioca pearls (edible water beads) as a sensory
material
● to develop pupils’ skills in listening and following instructions
● to develop pupils’ cooking skills of stirring, draining and mixing
● to develop pupils’ skills in observing and predicting
● to develop pupils’ skills in sharing and turn-taking
● to develop pupils’ skills in counting, sorting and sequencing
● to develop pupils’ skills in creating in fabric and fibre

Vocabulary – keywords should be understood

Tapioca, cassava, absorb, squishy, hard, rubbery

Expected learning outcomes (operational aims)

The child will be enabled to:
– follow instructions for making water beads
– explore how tapioca pearls absorb water
– practice the skills of stirring, draining and mixing
– make observations about how tapioca pearls change when they’re cooked
– count and sort using water beads
– create a piece of art using water beads
– work together in small groups

STEM skills – to which the learning unit is related to

CORE STEM SKILLS

● Asking questions
● Observing
● Predicting
● Explaining
● Curiosity
● Decision making
● Counting
● Sorting
● Sequencing
● Making

ADDITIONAL SKILLS

● Self-expression
● Active listening
● Self-efficacy in learning
● Oral language
● Cooking skills of stirring, draining and mixing
● Fine motor skills
● Collaborative skills
● Creative thinking skills

Teaching methodologies/activity outline

Teacher Note: This investigation encourages pupils to explore how tapioca absorbs water. When tapioca pearls have enough liquid, they change to have a soft rubbery texture.

Introduction:
1. Explain that today the pupils are going to be investigating how to make water beads with tapioca pearls. Explain that tapioca comes from a vegetable called Cassava (it’s like a potato).
2. Ask pupils to feel a tapioca pearl and describe it.

Sample questions: Does it feel wet or dry? Does it feel squishy or hard?
What shape is it?

3. Explain that they are going to see what happens to tapioca when it’s cooked.
Ask pupils to discuss what they think might happen to tapioca when they cook it.

Activity:
(Ask pupils to work in 4 groups, with one adult per group)

Materials (per group):
– A packet of Quick-cook Tapioca Pearls
– A saucepan
– Water
– Strainer
– Food coloring (a variety of colours)
– A small bowl per pupil
– A teaspoon per pupil
– A container for play
– Poster paper
– Crayons

Instructions:
(Each group will need to be carefully supervised by an adult when cooking the tapioca pearls)
1. (Adult) Bring a large pot of water to the boil.
2. Carefully add the tapioca pearls and stir.
3. (Adult) Cover the pot and cook the tapioca pearls over a medium heat for 5 to 7 minutes.

4. From a safe distance carefully observe the tapioca pearls cooking.
5. (Adult) Once the tapioca pearls are cooked, leave to cool slightly.
6. Take turns using a strainer to drain the water from the tapioca pearls.
7. Then run them under some cold water.
8. Ask the pupils to compare the cooked tapioca to the uncooked tapioca.
Note – After cooking, the tapioca pearl swells to almost twice its original size after absorbing water and it changes to a soft rubbery texture.
9. Ask pupils what they think made the tapioca pearls get bigger. Ask pupils if they know of any other food that gets bigger and puffs out like tapioca i.e. rice.

To add colour:
10. Teacher – Share out the tapioca pearls between all four pupils in the group, placing them into each pupil’s bowl.
11. Ask each pupil to choose a different colour to add to their tapioca pearls, adding in four or five drops and stirring well with their teaspoon to mix in the colouring.

12. Leave the tapioca pearls for about 15 minutes to absorb the colour – now you have water beads!
13. Then ask each group to place all their water beads on a container in the middle of their table to share.
14. Encourage pupils to explore them by counting, sorting and sequencing in different colour patterns.
Note – Tapioca peals can be stored in the fridge for up to a week.

Conclusion:
Give each group some poster paper and crayons and ask them to use these with their water beads to create a picture together.

Assessment of learning

Pupil observation sheet

Equipment and materials to be used in learning unit (tools, ingredients etc)

Materials (per group):
– A packet of Quick-cook Tapioca Pearls
– A saucepan
– Water
– Strainer
– Food coloring (a variety of colours)
– A small bowl per pupil
– A teaspoon per pupil
– A container for play
– Poster paper
– Crayons