When still hot transfer the cooked skin into a blender and also add the cooking liquid, the tapioca pearls or powder and the salt.
Then blend it till completely smooth and the tapioca starts to thicken from the heat.
After that add the baking soda and mix it till completely smooth.
Then transfer it into a piping bag that’s fitted with a small round nozzle and pipe even dots on a tray that’s lined with a silicon sheet.
Now put another sheet on top and bake them at 180 °C for around 10 minutes till golden and crispy.
Once golden gently remove the top sheet and keep the crispy’s dry and covered for later.
