Re: Tapioca Pudding - Cook Island Style

Alan, Moorman@xxxxxxxx wrote:


Well, I would try reducing the amount of liquid a good deal, just to
see what happens! The tapioca is the thickening agent in tapioca
pudding (or it SHOULD be) and reducing the amount of liquid might
make for a pudding which will stand up by itself.

Another idea would be to cook it much longer than the 'normal' recipe
suggests -- this might thicken it a good deal more.

Maybe try baking it instead of cooking it in a pan on the top of the
stove?

I love tapioca pudding, but haven't had any for a long time, and as
you can tell, I'm really guessing about how to make it that thick!

The tapioca and the egg are thickeners, but more the tapioca. It can be
town on very low heat, but it is best to use a double boiler, or it can be
baked. Longer cooking thickens it more. I prefer it not so thick.


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