Is tapioca pudding made out of fish eggs?

Question

My fiance and I argued about dessert tonite... he says there's no way it's fish eggs, but I know I was told that when I was a kid

Answer 1

NO.
One of my favorite desserts growing up was tapioca pudding. You don't see it that much anymore. Kids get pre-made over-sugared puddings from the grocery store. My parents don't make it that often as it requires too much (for them) careful stirring while the tapioca cooks. And you won't find tapioca on any low-carb diets as it is pure starch, from the same plant as cassava. Yet tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It is actually really easy to make.

1/2 cup small pearl tapioca (it comes in a box, we use Island Tapioca brand)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling). Return eggs to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest possible heat. Stir constantly. You may cook a little longer than 3 minutes if needed to get to a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

Also, it pays to check the instructions on the box or bag of tapioca pearls that you have. The Island Tapioca I used in this recipe doesn't require that you soak the tapioca pearls before cooking. Another brand that I have used requires that you soak the pearls overnight.

Answer 2

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Tapioca pudding is a desert made from the root of a plant similar to the sweet potato. Although this root can also be used in such things as tea (see Saint's Alp Teahouse--the tea is not from the root, but has tapioca beads in it.) most people are familiar with it only via the faintly sweet pudding which is white with creamy "pearls" in it. Many people find it similar in consistancy to rice pudding. It's not a highly sweet pudding like the chocolate or banana people think of, it's more substantial somehow. This is the really REALLY oldfashioned way of fixing tapioca pudding. This recipe is from 1881, taken from The Household Cyclopedia of General Information. It can easly be adapted with, say, a stovetop ^_^ try the low gas setting instead of 'smothered in ashes'. Or there's the modern way, which is buy a box of jello brand tapioca pudding and follow the directions on the side. Ten ounces of tapioca 1 quart of milk 6 ounces of sugar 6 yolks of eggs and 2 whipped whites the grated rind of a lemon 2 ounces of butter a little salt.

Answer 3

No there in is not any fish eggs in it. Those little clear balls, are the Tapioca mixed with a gelatin. Tapioca is a root plant. Get Tapioca, clean the skin off, and boil it until soften, and cooked, smash it a little. Then add sugar, and some corn starch to thicken it up. This is like a sweet desert, and this taste just like those little gel balls in the pudding.

Answer 4

NO! I love tapioca pudding, and have been making it so often recently. It's Sago - made from the seeds of the tapioca plant. When cooked, it does have a caviar-like consistency, so that's where you got it from. You should try cooking it.
1 cup tapioca seeds (sago)
4.5 cups water
1 cup caster sugar
juice of two lemons
some lemon rind

Stir in a pot until transparent and the tapioca seeds are all throughout (not clumped down the bottom). You can buy it at any supermarket for less than $1. You can also make it with loads of other fruits, or make it with milk and vanilla for a creamier consistency.

I made lemon sago at a dinner party recently and served with vanilla ice cream, it was a huge hit!

Answer 5

I told my daughter that and now she wont eat tapioca! She tried it once and she spit it out! I love tapioca pudding, but it is not made out of fish eggs or fish eyes. It is made out of Cassava, a tree root native to South and Central America.

Answer 6

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RE:
Is tapioca pudding made out of fish eggs?
My fiance and I argued about dessert tonite... he says there's no way it's fish eggs, but I know I was told that when I was a kid

Answer 7

Tapioca is made from a root. Not fish eggs, if it was it'd cost more. Lol.

Answer 8

Tapioca is the root of the cassava plant, which is also known as manioc. It requires processing to withdraw either flakes, seeds or pearls of the tapioca plant. Tapioca is native to South and Central America.

Answer 9

tapioca is definitely NOT fish eggs. its used more for thickening foods and used mostly in puddings.

Answer 10

"Fish eggs" or "Fish eyes" are old slang terms for tapioca pudding. It's actually made from dried cassava (manioc) root.