To obtain a food having palate feeling comparable or similar to tapioca pearl useful for the ingredients for Chinese dish soup, dessert, etc., and preservable for a long period in an edible state, consisting mainly of konjakmannan and a specific modified starch.

This tapioca pearl-like food is obtained by mixing (A) konjakmannan with (B) acetylated starch and/or hydroxypropylated starch as the two main ingredients in the weight ratio A/B of (2-8):(98-92) followed by gelling the mixture with its concentration pref. at 1-25wt.% so as to be 6-11wt.% in the total content of the components A and B.