Tapioca Pudding Food

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

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.

HOMEMADE TAPIOCA PUDDING

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.

OLD FASHIONED TAPIOCA PUDDING

Steps:

• Soak the pearls in water overnight, covered well with water. Drain the water off.
• Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
• Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
• Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
• Then add yolks to the pan while stirring. Pour into a bowl and cool.
• You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
• Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

TAPIOCA PUDDING

Steps:

• Cook the tapioca: Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened. Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so the tapioca doesn't stick to the bottom of the pan.
• Temper the eggs with a little hot tapioca: Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two (to avoid curdling).
• Add the tempered eggs to the pudding, cool, then add the vanilla: Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

TAPIOCA PUDDING

Steps:

• Bring 1.25 liters (approximately 5 1/2 cups) water with 1 pinch of salt to a boil. Add tapioca pearls and cook for 5 minutes over medium heat, stirring occasionally. Remove from heat, cover and allow to stand for 15 minutes.
• Add 700 ml (approximately 3 cups) cold water to the tapioca and stir. Transfer to a sieve and let drain.
• Place tapioca in a large bowl and cover generously with cold water. Stir vigorously to remove excess starch. Return to sieve to drain well. Repeat this process 2 times.
• Divide well-drained tapioca among 6 individual dessert glasses or bowls and refrigerate for about 20 minutes.
• Meanwhile, cut the pandanus leaf into strips, about 4 cm (approximately 1 1/2 inch) long. Using kitchen twine, tie strips into a small bundle.
• Bring palm sugar, 75 ml (about 5 tablespoons) water and pandanus bundle to a boil in a small pot, stirring until the sugar dissolves. Boil until syrupy, another 3-4 minutes. Remove from heat and cool syrup completely.
• Peel, quarter and core pineapple, then cut into bite-sized cubes.
• Peel mango and cut into thin slices around the pit.
• Toast coconut over medium heat in a small dry pan until light golden brown. Transfer to a plate and allow to cool.
• Add 2 tablespoons coconut milk to each dessert glass, then top with pineapple and mango cubes, dividing evenly.
• Drizzle each serving of pudding with syrup, sprinkle with toasted coconut and serve.

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

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly 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:

• 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.

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!

TAPIOCA PUDDING

Steps:

• Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot (if you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked).
• Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching.
• Remove from heat and let cool a bit. This tapioca tastes its best when served warm, but is still delicious cold as well.

VANILLA TAPIOCA PUDDING

Steps:

• Soak tapioca in cold water overnight or for at least 3 hours.
• Heat milk until it is steaming, not boiling.
• Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
• Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
• Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
• Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
• Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
• (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
• When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
• Cover and chill--serve with whipped cream and cinnamon or fruit.
• (Note: The pudding will thicken more as it chills).

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.

TAPIOCA PUDDING RECIPE

Steps:

• Cook the tapioca in the milk and salt on medium heat until simmering. Then lower the heat to a minimum and start adding sugar gradually and intermittently until the tapioca pearls have increased in size.
• Break the eggs into a heatproof bowl. Temper the eggs by taking some of the hot tapioca mixture and adding it to the eggs while whisking constantly. Drizzle the tempered eggs into the tapioca mixture while on low heat until thickened. It should not boil.
• Let your tapioca pudding cool until room temperature. Add vanilla and stir. You may choose to heat it up to serve warm, or refrigerate in individual serving dishes and serve cold.

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.