Tapioca Pudding Using Minute Tapioca Food

CREAMY TAPIOCA PUDDING

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether 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.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

EGGNOG MINUTE TAPIOCA PUDDING

Steps:

• Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. (Pudding will be thin. It thickens as it cools.) Remove from heat.
• Stir in rum extract and nutmeg. Cool 20 min.; stir.

CLASSIC TAPIOCA PUDDING

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.

TAPIOCA PUDDING (USING MINUTE TAPIOCA)

Steps:

• Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
• Cook on medium heat, stirring constantly, til mixture comes to a full boil.
• Remove from heat, then stir in vanilla.
• Cool 20 minutes, then stir.
• Serve warm or cold.

CHOCOLATE MINUTE® TAPIOCA PUDDING

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

FLUFFY "TAPIOCA" PUDDING

Steps:

• 1. Beat egg white in a medium size bowl with an electric mixer on high speed untilfoamy. Gradually add 3 Taablespoons sugar, slowly, beating till soft peaks form.
• 2. Mix tapioca, remaining 3 Tablespoons sugar, milk,and egg yolk in a medium saucepan. Let sit for at least 5 minutes.
• 3. Cook on medium heat, stirring constantly, until mixture comes to a full boil. (a boil that doesn't stop bubbling when stirred)
• 4. Remove from heat. Quickly stir in fluffy egg whites untill well blended. Stir in vanila. Cool 20 minutes, stir. Serve warm or cold. With a sprinkle of ground nutmeg. To dress it up...add fruit, like canned sliced peaches and a dollop of whipped cream. NOTE: Picture #4 and recipe .. is from a Minute Tapioca Box..and KRAFT

SLOW COOKER TAPIOCA PUDDING

Steps:

• Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

TAPIOCA PUDDING RECIPE

Steps:

• In a small bowl beat egg whites until foamy.
• Gradually add 2 tablespoons of sugar, beating until stiff peaks form. Set aside.
• In a medium saucepan, combine ¼ cup sugar, tapioca, and salt. Mix well.
• Stir in the milk and egg yolks.
• Cook over medium heat for 10 to 15 minutes or until mixture comes to a full boil, stirring constantly.
• Remove from heat and stir in the vanilla.
• Stir in the egg white mixture until well blended.
• Cool at least 30 minutes before serving and spoon into individual dessert dishes.
• Serve with raspberries per serving or any fruits of your choice.

TAPIOCA PUDDING

Steps:

• In a medium saucepan, whisk together milk, water, and egg until well combined. Stir in sugar and tapioca. Let stand for 5 minutes.
• Bring tapioca to a full boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla. Cool for 20 minutes.
• Serve warm or chilled topped with fresh berries and a dollop of whipped cream. Keep refrigerated.

EASY HOMEMADE TAPIOCA PUDDING

Steps:

• 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.
• In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.)
• Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
• Take off the heat and cool for 15 minutes.
• Stir in the vanilla.
• Serve either warm or cold and enjoy!

DECADENT TAPIOCA PUDDING

Steps:

• Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
• Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
• Stir in vanilla and cool. Pudding thickens as it cools.
• If desired, place plastic wrap on surface of pudding as it cools.
• NOTE: you can make this on the stovetop if you prefer.

TAPIOCA PUDDING

Steps:

• Combine milk, heavy cream, tapioca, sugar, egg, and salt in a medium-sized saucepan. Whisk well then allow to sit undisturbed for 5 minutes.
• Place on stovetop over medium heat and, whisking constantly, bring mixture to a boil (this will take several minutes).
• Continue to boil while whisking for an additional minute then remove from heat and stir in vanilla extract (and raisins if using).
• Pour into a (heatproof) serving dish and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the tapioca pudding (this will prevent a skin from forming while the pudding cools).
• Allow to cool for 20 minutes before uncovering and serving. Tapioca pudding is excellent served either warm or chilled, so store uneaten tapioca in the refrigerator in an airtight container and serve leftovers cold.

FLUFFY TAPIOCA PUDDING

Steps:

• Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
• Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.

TAPIOCA PUDDING

Steps:

• Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
• Add the eggs to a bowl and whisk to combine.
• Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
• Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
• Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

SIMPLE TAPIOCA PUDDING

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.

TAPIOCA PUDDING

Steps:

• Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.
• Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

MINUTE TAPIOCA PUDDING

Steps:

• 1. Mix sugar,tapioca, milk and egg in medium sauce pan and let stand 5 minutes
• 2. Cook on Medium heat, stiring constantly, until mixture comes to a full boil (pudding thickens as it cools). Remove from heat and stir in vanilla.
• 3. Cool 20 minutes. Serve warm or chilled. Store leftover puddng in refrigerator.
• 4. NOTE: This is the original recipe from the side of the box of Minute Tapioca. I make all of my puddings in the microwave. You never have to worry about scalding, sticking or burning if preparing in the microwave. However, you do need to keep an eye on it through the window of the microwave so it doesn't boil over.
• 5. HINT: If you cover pudding with plastic wrap or a cover of some sort while cooling, pudding will not get the thick gooey layer on top.

KRAFT MINUTE TAPIOCA PUDDING

Steps:

• Makes six 1/2 cup servings.
• Mix sugar, tapioca, milk and egg in saucepan; let stand 5 minutes. Stirring contantly, cook on medium heat until mixture comes to a full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cool 20 minutes, stir. Spoon in to dishes. Serve warm or chilled.