Tapioca is a starch made from the root of a plant called Manihot esculenta, which is commonly called cassava, yucca, or tapioca plant in the United States. After the plant is harvested, the roots are treated to remove toxins, and then the starch is processed into either powder, flakes, sticks, or the most popular form of ball-shaped pearls. Tapioca doesn’t have a strong taste of its own, so it’s often used as a thickening agent in a variety of dishes. An early recipe for tapioca pudding appears in Mrs. Beeton’s Book of Household Management from 1861. Traditional tapioca must be soaked in water overnight before cooking; however, in 1894 Minute Tapioca Company began producing a more convenient form of tapioca that doesn’t require soaking.
Recipe Servings: 3
Ingredients
Directions
- Soak the tapioca as directed on the box or skip this step if using Minute brand tapioca.
- Combine the tapioca, milk, and salt in a medium saucepan and cook over medium-high heat to bring the mixture to a soft simmer.
- Reduce the heat to low and gradually add the sugar. Continue cooking and stirring occasionally until the tapioca pearls plump and the mixture thickens. This can take anywhere from 5–45 minutes depending on the type of tapioca used and if it has been presoaked as some brands call for.
- Beat the eggs in a separate bowl. Slowly mix small amounts of the hot tapioca mixture into the eggs to equalize the temperature and avoid cooking the eggs.
- Pour the egg mixture into the pan with the tapioca. Increase the heat to medium and stir for several minutes until a thick pudding-like consistency is reached.
- Remove the pan from the heat and stir in the vanilla.
- Serve the pudding warm or chilled.
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