Best 4 Collections 4 Tapioca Recipes

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.

OLD-FASHIONED TAPIOCA

Steps:

• In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

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.

COLLECTIONS (4) TAPIOCA

Steps:

• Mix the egg yolk with a little bit of the milk in a saucepan.
• Add the rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it to a boil over direct heat until tapioca is clear.
• Stir constantly to avoid sticking.
• Remove from heat. Add the stiffly beaten egg whites and fold into the hot mixture. Add vanilla into mixture and fold again.
• Cool.
• Pineapple Tapioca 2 1/2 cups of crushed pineapple (keep juice) 1/4 cup of minute tapioca 1/3 cup of sugar 1/8 tsp salt. Mix all ingredients into a double boiler.
• Cook for 20 minutes or until the tapioca is clear.
• Chill and serve. Indian Tapioca Pudding 1/3 cup of minute tapioca 1/4 cup of all purpose corn meal 1 quart of milk, scalded 1 cup of dark molasses 1/2 tsp salt 2 Tbsp butter 1 1/2 cups of cold milk Combine tapioca, corn meal, and put it into the scalded milk.
• Cook until tapioca is clear--stirring constantly so it will not stick or burn.
• Add the molasses, salt, and butter.
• Pour into a well greased baking dish.
• Add the milk and DO NOT STIR.
• bake in oven at 350* for 1 hour.
• Serve with whipped cream.
• Also great with dried fruit, fresh fruits, or an assortment of nuts.
• Princess Pudding 1 cup of minute tapioca 3 1/2 cups of boiling water 1/2 cup of sugar 1/2 pint of tart jelly 1/2 tsp salt Cook the tapioca in the water with sugar and salt until it is clear and has "jellied".
• Add the jelly and stir until dissolved.
• Chill and serve cold.
• Can be served with whipped cream or a soft custard.