Tapioca pudding?

Question

How do you make it homemade?

Answer 1

Tapioca Pudding Recipe

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

Buy a box of tapioca and follow the directions on the box. I used that and it worked. Don't forget the vanilla.

It is a small box because you only use 3 tablespoons for 3 cups of milk.

1/3 cup sugar
3 tbsp minute tapioca
pinch salt
3 cups milk
1 large egg
1 1/2 tsp vanilla

whisk together and cook whisking constantly until it comes to a full boil then stir in the vanilla.

Tapioca can also be used for thickening instead of flour in pies etc.

Answer 3

The one recipe is correct, but I am a former chef and use the type generally used for bubble tea the larger ones, here in Canada my mother used make it for us when we were younger, it was affectionatly known as "Fisheyes", it has a nicer texture, all you do different to the one with the minute tapioca is soak the sago/pearl tapioca for 30 minutes in warm water, drain and add it to the milk and sugar bring it to the boil, a double boiler is best for this task and cook it for 20 minute until it gets thick, I like to use a whole egg mixed with a teaspoon of cornstarch/cornflour in the UK, and some vanilla, even a dash of almond extract is nice, let it thicken and cook for 10 minutes more, portion it out into individual dishes, serve it cold with a spoonful of raspberry or strawberry jam on it for dinner or as a night time snack.

Answer 4

You need to buy the tapioca pearls, they look like tiny plastic beads. You would then make a tapioca pudding base and stir in the softened tapioca pearls.

Answer 5

FLUFFY TAPIOCA PUDDING

1 egg white
1/3 c. sugar
3 tbsp. minute tapioca
2 c. milk made with non-fat dry milk

Beat egg white until foamy. Gradually beat in half the sugar and continue beating until mixture forms rounded peaks. Set aside. Combine remaining sugar, tapioca, and milk in saucepan. Let stand 5 minutes, then cook and stir over medium heat until mixture comes to a full boil. The pudding will thicken more as it cools. Gradually add egg white mixture, stirring quickly just until blended. Stir in 1 teaspoon vanilla. Cool 20 minutes. Serve warm or chilled. May serve with fruit.


TAPIOCA PUDDING

2 eggs, separated
4 c. milk, scalded
1/3 c. quick-cooking tapioca
1/2 c. sugar
1 tsp. vanilla

Beat egg yolks with small amount of hot milk. Add tapioca, sugar and egg yolk to hot milk. Bring to boil, stirring constantly. Remove from heat. Mixture will be thin. Beat egg whites until stiff and add to pudding. Cool slightly and add vanilla. Chill it thoroughly.

Answer 6

It comes in a box with directions to add sugar, eggs and milk. Then you cook it on low heat and stir, stir and stir some more.