Directions: |
Directions:1) Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened. Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so the tapioca doesn't stick to the bottom of the pan.
2) Temper the eggs with a little hot tapioca: Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two (to avoid curdling).
3) Add the tempered eggs to the pudding, cool, then add the vanilla: Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled. |
Personal
Notes: |
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Notes: Look at the instructions on the package of tapioca that you buy. You can usually find it in the baking section of the grocery store. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to form soft peaks. Remove the pan of tapioca pudding from the heat, fold in the beaten egg whites into the pudding. Then, cool and add the vanilla.
Background:
Tapioca is a starch from the roots of the cassava plant, which is native to Brazil. The tapioca is what's leftover when you make manioc flour from the cassava root. The Portuguese brought it on their ships and spread it throughout Africa, Asia and the West Indies. Tapioca can take many forms, but the small pearls are what's used to make tapioca pudding. Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked. The larger tapioca balls are the popular boba found in boba drinks and bubble tea all over Southeast Asia, and now the world.
Troubleshooting Tips:
To keep your tapioca pudding from getting runny, be sure to use whole milk. The fat from the milk is necessary for that creamy texture.
For a thicker texture, cook the tapioca pearls a little longer than instructed on your package. The pearls absorb the moisture and create a nice and thick pudding.
Keep the temperature low, and keep stirring as you cook to avoid burning and for consistent heating of the tapioca.
Don't forget to temper the eggs with the hot milk before adding to the tapioca. You don't want to curdle the pudding.
Tapioca pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding.
How to Store Tapioca Pudding:
Cool to room temperature, then cover with plastic film and refrigerate. Tapioca is one of the few puddings that freeze very well. Freeze in individual, freezer-safe containers. Defrost overnight in the fridge. Tapioca pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer.
Variations, Substitutions and Additions:
For a dairy free version, substitute coconut milk or coconut cream for the milk.
Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.
Use a sugar replacer (such as Splenda).
For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.
Mix in raisins or other dried fruits.
Garnish with sprinkles of cinnamon, toasted coconut shavings, freshly grated nutmeg, or chopped fruit.
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