Morning, noon or evening, anytime is the right time for the creamy, delicate taste of tapioca! I recently made tapioca for guests, they enjoyed and savored each bite so much that I thought I would share my recipe with you today … along with photos taken in my Sweet Conclusions kitchen during the cooking process. Wash your hands, put your apron on and let’s get started!
TAPIOCA Pudding Ingredients
1/2 cup small pearl tapioca
2 1/2 cups milk
1/2 cup sugar
2 eggs separated
1 tsp. vanilla
2. In a double boiler, heat milk just until no longer cold. Add tapioca. Continue heating until small bubbles appear at the sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil.
3. Separate egg whites from yolks. Place egg whites in refrigerator to keep cold.
Beat egg yolks and sugar together until light yellow in color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture to the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
4. Beat egg whites until stiff. (Before beating, I always place my mixing beaters in the freezer compartment for 10 minutes to have them very cold. I also place my mixing bowl in the refrigerator to have the bowl chilled before placing the chilled egg whites into the bowl. )
Until next time with more Sweet Conclusions!