Re: Tapioca Pudding
- From: Wayne Boatwright <waynesgang@xxxxxxxxxxx>
- Date: 30 Oct 2005 21:32:08 +0100
On Sun 30 Oct 2005 01:09:40p, zxcvbob wrote in rec.food.cooking:
> Bob (this one) wrote:
>> Brian Christiansen wrote:
>>
>>> Last night I made tapioca pudding using this recipe:
>>> http://www.barryfarm.com/nutri_info/desserts/tapiocapearls.html, It has
>>> been in the refrigerator since last night, and it has not even started
>>> to set yet. I looked around in what I had and the best I things I could
>>> find in what I had to use as a double boiler was a
>>> 3 quart (I think) saucepan and a pyrex (not metal)
>>> bowl.
>>>
>>> The only thing I can figure is that since it takes
>>> pyrex much longer to heat up than metal (I think),
>>> I would have to cook it much longer than the 10 minutes that the recipe
>>> specifies.
>>
>>
>> This is the shortest cooking time I've ever seen for tapioca. Most
>> recipes start up around an hour and some go for much longer.
>>
>>> I will try and find a metal bowl of the
>>> appropriate size if necessary, but I would like to get the pyrex bowl
>>> working if I could.
>>
>>
>> It's not the equipment.
>>
>>> I usually make instant tapioca because of the
>>> difficulty of finding the pearl tapioca, but I
>>> like the pearl tapioca better than the instant. At
>>> least out here it is not sold in the regular
>>> grocery stores and I finally found it in aa
>>> oriental grocery store, and thought I would try
>>> making it.
>>>
>>> Also, the recipe does not specify, but would it be
>>> better to wait until the mixture that you cook
>>> (tapioca, sugar, egg yolks, etc) cools and starts
>>> to thicken before folding in the eggwhites so they
>>> eo not "melt" because of the hot mixture. The
>>> recipe does not specify to do that, but I just was
>>> wondering if it might be better.
>>>
>>> I was also wondering if anyone has ever tried
>>> brown sugar, or even molasses, instead of the
>>> regular sugar. Don't worry, I won't try variations until I get the
>>> regular recipe working, though.
>>
>>
>> I'm afraid you got a bad recipe. Yes, soak the pearls, but for maybe 6
>> hours or more. Overnight wouldn't be bad. Drain, combine with everything
>> *except the egg* and cook at very low heat for at least an hour. Then
>> make a liaison with the yolk (spoon some of the hot tapioca mixture into
>> the beaten egg to warm and dilute it) and add it back to the tapioca
>> mixture. I wouldn't bother with their suggestion to whip the white. Just
>> add the whole egg as described above. But you're right about waiting for
>> it to cool a good bit before adding the whites. Add too soon and they'll
>> cook into little bullets of egg white. But I still wouldn't do it.
>>
>> For my tastes, tapioca pudding should be dense. Adding the whites would
>> lighten it. Dunno if I'd like that.
>>
>> Pastorio
>
>
> Do those proportions look right to you, or is that too much milk?
>
> 1/4 c tapioca
> 1 Egg separated
> 3 cup milk
> 1/3 c sugar
> 1/4 t. salt
> 1 t. vanilla
>
>
> What about soaking overnight in cold milk, and using that milk for
cooking?
>
> Best regards,
> Bob
For 3 cups of milk, I use 1/2 cup tapioca and 2 eggs. I soak the tapioca
in half the milk in the refrigerate overnight. Next day, add remaining
milk, bring mixture to a boil, then reduce to a low simmer and cook about
20 minutes. I don't separate the eggs. Next I combine eggs, sugar, salt
and vanilla, mixing well. Add small amounts of the milk mixture to the
eggs mixture to temper them. Then stir egg mixture into the milk mixture
and continue cooking for an additiional 10 minutes, stirring occasionally.
--
Wayne Boatwright *¿*
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