OLD-FASHIONED TAPIOCA
My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
Steps:
- In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
HOMEMADE TAPIOCA PUDDING
Make and share this Homemade Tapioca Pudding recipe from Food.com.
Provided by Cupcake-Princess
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl soak tapioca in water overnight (about 8 hours). Drain water.
- In a double boiler heat milk until no longer cold. Stir in salt and tapioca. Continue heating until small bubbles appear at the sides of the pan. Cover, turn heat to low and cook for 1 hour. Make sure the milk does not simmer or boil.
- In a medium mixing bowl wisk together sugar and egg yolks until light in color. While whisking add a little bit of the hot milk mixture. 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.
- Gently fold in beaten egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.
Nutrition Facts : Calories 199.1, Fat 5.1, SaturatedFat 2.8, Cholesterol 77.2, Sodium 169.2, Carbohydrate 33, Fiber 0.1, Sugar 17.3, Protein 5.4
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
SIMPLE TAPIOCA PUDDING
This is from my Nana's recipe box, her recipe for tapioca pudding. I have no idea where she originally found the recipe, but it's simple and tastes great. If you have an Asian grocery store near you, try finding the multicoloured pearls, they add a bit of fun colour to a traditional pudding. Great served either warm or chilled, with cooking time of around 30-40 minutes. Complete comfort food item!
Provided by Kelle cooks Swelle
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I recommend soaking the tapioca pearls in 2 cups of water the night before as it reduces some of the excess starch and means less cooking time.
- In a 1-1/2 quart saucepan, combine the tapioca pearls, the milk, and salt. Stir frequently on medium-high heat until the mixture comes to a boil. Reduce heat to minimum and simmer 5 minutes. Add the sugar in gradually, stirring constantly.
- In a separate bowl, beat the 2 eggs. A little at a time, add some of the tapioca mixture to the eggs and continue stirring. This is "tempering" the eggs and will bring them up to temperature gently, preventing the eggs from scrambling.
- Add the tempered egg mixture to the tapioca. Gently bring the mixture back up to near-boiling. Reduce heat to minimum and simmer, stirring constantly, until desired consistency is reached. Pearls should be translucent and gelatinous.
- Allow tapioca to cool 15 minutes before adding the vanilla. Serve warm or chill until serving time.
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- Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
- Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
- Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.
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