Today is National Tapioca Day so I had to make pudding … You knew it was coming, right? Three days in a row of pudding. It’s like shark week but more fun. Dear hubby and I are not huge fans of tapioca pudding but we don’t hate it. Since I’ve never made it before and it’s pudding week, I felt like the stars were in alignment for this dish. The same rules apply as yesterday, this dish is nowhere near low carb so tread lightly.
Tapioca is a starch from the root of the Cassava plant. Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork. (Wikipedia)
The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance. American children often call it fish eyes and glue. (Wikipedia)
This was adapted from the recipe on the label of the tapioca that I purchased:
- 1/2 cup tapioca
- 2-1/2 cups 1% milk
- 1/4 tsp sea salt
- 1/2 cup Splenda (sugar substitute)
- 2 egg yolks
- 1 tsp vanilla
- In a bowl, soak tapioca in 2 cups of room temperature water for 4 hours. Drain water.
- Heat milk just until no longer cold.
- Add salt and tapioca.
- Cook until small bubbles appear around the edges.
- Cover & turn heat down to low.
- Make certain mixture does not simmer or boil and cook for one hour.
- Beat egg yolks into sugar and mix until combined.
- Add egg mixture to hot milk mixture, stirring constantly.
- Turn heat up to medium and cook until mixture is very thick. About 15 minutes.
Adapted from the recipe on the Reese Small Pearl Tapioca bag.
After the tapioca mixture was done, I decided to add 1/2 cup chocolate chips (73% cocoa) to the mixture and it was amazing!
There was a lot of effort that went into this very simple dish. In fact, the hubs asked me if it was worth it since I could only take a couple of small bites. Believe it or not, it was worth it being that I’ve never made it before.
Would I make it again? Not anytime soon :-)
If you can eat carbs with abandon and like pudding, this would get two big thumbs up from us!