I have tried several new recipes in the past few weeks that I haven’t been thrilled with, and when that happens I usually retreat to my mother’s recipe files to find recipes that I know are good and that I can count on. There are so many old family recipes that, despite six years of blogging, there are still many I haven’t posted. Tapioca pudding was a favorite dessert in my family and my mother and grandmother made it when they needed something quick and easy. I like to serve it with fresh, in-season fruit, but if that isn’t available a small can of drained crushed pineapple folded into the pudding is a delicious substitute. Eating homemade tapioca pudding is one of my earliest food memories.
If you have never tried this pudding or if it has been many years since you prepared it I hope you will give it a try. It’s basic and old fashioned and is my idea of very satisfying comfort food. There are two kinds of tapioca for sale in grocery stores. Some has to be soaked overnight before it is cooked…easy to do. Just cover 1/2 cup tapioca with 1 cup of water and let it soak overnight. Drain the next day and proceed with the recipe. There is also quick-cook tapioca available that doesn’t require the overnight soak. Just be sure to read the label of the product you buy. My favorite brand is Bob’s Red Mill Small Pearl Tapioca.
Just in case you are interested in a little tapioca trivia…Tapioca is a starch that’s made from the root of a plant, Manihot esculenta, that is native to much of South America and the Caribbean, and it is grown worldwide today. The world’s main producers of the plant are Brazil, Nigeria and Thailand. In the United States, it’s commonly called cassava, yucca or simply the tapioca plant. After cassava plants are harvested, their roots are treated to remove toxins found in the plant. The starch is then processed into one of several popular forms: powder, flakes, sticks or ball-shaped “pearls.” Tapioca pearls are the most popular form. Tapioca is almost completely free of both protein and gluten. In addition to tapioca pudding and bubble tea, tapioca is often used as a thickening agent when cooking, especially in soups. Because tapioca doesn’t have a strong taste of its own, it can be added to many dishes to thicken them without changing the taste.
- ½ cup small pearl tapioca
- 3 cups whole milk
- ¼ teaspoon salt
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- Combine tapioca, milk and salt in a medium sauce pan and cook over medium high heat to bring the mixture to a barely simmer stage. Lower the heat and cook, uncovered, on low, gradually adding the sugar, until the tapioca pearls plump up and the mixture has thickened. Depending on the type of tapioca you use and if you have presoaked the tapioca as some brands call for, this could take anywhere from 5 minutes to 45 minutes of cooking on very low heat. Stir occasional so the pudding doesn't stick to the bottom of the pan.
- There are 2 ways to incorporate the eggs into the pudding. The first way is to beat the eggs (whites and yolks together) in a separate bowl. Mix small amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
- Return the eggs to the pan with the tapioca. Increase the heat to medium and stir for several minutes to achieve a thick pudding consistency. Remove the pan from the heat and stir in vanilla. Serve either warm or chilled.
- The second way of preparing tapioca, if you like a light, fluffy pudding, is to separate the eggs. Lightly beat the yolks with a fork and mix them into the hot mixture the same way as in step 2. When the pudding has cooked to the desired thickness beat the egg whites in a separate bowl until soft peaks form. Remove the pan of pudding from the stove and gently fold the beaten whites into it. Serve warm or chilled.
I thin this is the pudding that they have at some of the Chinese restaurants. I love pudding. This sounds easy enough and pretty good. especially adding fruit to it.
Happy Labor Day.
Very well presented Cathy and we’ve been enjoying some of the local fruit.
Larry recently posted..2015 Western Trip – Day 30 – FM and Deception Pass
I remember my mother making tapioca pudding when I was little…it was my favorite dessert. She always beat the egg whites until stiff and folded them into the pudding…it was light as a cloud. Thanks for taking me down memory lane, Cathy! I think I want to go out to the kitchen and make a batch. Your presentation is beautiful.
Marigene recently posted..Easing Into Fall
My husband loves this type of dessert..rice puddings..tapioca puddings..I seldom..thrill him w/ these..
Thanks for the recipe Cathy..Bon Weekend!
Monique recently posted..Almost done~le potager~
Hi Cathy, tapioca was a favorite dessert of mine when growing up. I haven’t made it in years, but thanks for reminding me to make some. Your photos and presentation of the desserts are beautiful!
Cathy, I feel your pain. I have had several not ready for prime time posting. They seemed like a such a great idea at the time, I wonder how it all went so wrong.
I love tapioca pudding. I must give yours a try. Thanks for working out the kinks.
Cathy, this is my favorite dessert from childhood. I still love it but make it rarely. Thanks for reminding me. On another, I came home early from Montana and just pulled out my first tray of Madelines. I’ll be honest, I did not follow your recipe, but I plan on trying several before I find a favorite. Glad to be home.
I want you to know this post sent me right to the pantry to make up a batch of tapioca…I was soooo hungry for it after seeing yours! LOL Due to a limited supply of reg milk, I had to use half almond milk and it made it even better than usual. I think I’ll try it next time with the full amount being almond!!
I remember my Mom letting me lick the pan whenever she made tapioca…eating it warm is still my favorite.
Great pictures!
Rettabug recently posted..Six Months Have Passed….
Cathy, you’ve brought me back many years to one of my favorite childhood desserts. I used to think that when I grew up, I’d be so happy because I could eat all the tapioca I ever wanted! You’re right, it’s such a classic and delicious dessert – and mom’s recipes are the best!
Chris Scheuer recently posted..Golden Beet and Butternut Quinoa Salad
Beautiful presentation Cathy. I know this may sound unusual, but I’ve never tasted tapioca pudding. Hope you are having a nice long, leisurely weekend.
Sam
Sam @ My Carolina Kitchen recently posted..A 6th Generation French Butcher’s Recipe for Blanquette de Veau
I love old family recipes! Bill loves tapioca and I need to treat him to your tried and true version!
Hi Cathy, family recipes are the best…. I have not had tapioca since I was a kid, my mom used to make this for us when we were not feeling well.
cheri recently posted..Cornmeal Crepes with Figs and Pears
What a simple, but beautiful dessert. Love the photos. Tapioca pudding always reminds me of my mother.
I love tapioca pudding! I haven’t had it such a long time but what a wonderful treat.
Susan recently posted..Bistro Salad
This is one of my favourite. I like it chilled please. Yours look awesome good.
Blessings, Kristy
kristy recently posted..Ipoh Walnut Sesame Teochew Mooncake @ 怡保核桃芝麻潮州月饼
Craig and I absolutely adore tapioca. I’ve made a pressure cooker version that is quite easy and doesn’t involve soaking. Like you, I use Bob’s Red Mill. However, there are times I want to resort to traditional. Of course your Mutti had a tried and true recipe! I love mine at room temperature. Whipped cream on top is a plus. I’d love to try this recipe, and when I do I will let you know.