Prep 20 mins
Cook 15 mins
This old-fashioned tapioca pudding recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia". I've never made this type of tapioca, so the cooking time is a bit of a guess on my part. See note at end of recipe if you want to use quick-cooking tapioca.
- 1⁄4 cup pearl tapioca (not the quick-cooking kind)
- 1 1⁄2 cups milk
- 2 eggs
- 1⁄3 cup white sugar
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla
- Soak tapioca in enough cold water to cover until water is absorbed.
- Add milk and cook in a double boiler until tapioca is transparent.
- To the beaten yolks, sugar, and salt, add a little of the hot mixture.
- Return all to the double boiler and cook 3 minutes.
- Cool slightly; fold in the well-beaten egg whites.
- Flavour and serve.
- Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
This is very good and light. It's sweet but not too sweet. Will make again.
I used the rice cooker, worked great, put it on cook for the first 10 mins, then moved it to warm. I also 2* it and it worked great... I like the tapioca on the chewy side and it was. Thanks
This was a hit with hubby,nice and creamy