PEARL STARCH RECIPES
OLD-FASHIONED LARGE PEARL TAPIOCA PUDDING – A COALCRACK…
This pudding is delicious served slightly warm or chilled.
Provided by A Coalcracker in the Kitchen
Categories Desserts
Number Of Ingredients 6
Steps:
- Place tapioca pearls in a bowl and fill with water. Swish the pearls around, drain, refill the bowl with water and allow the pearls to sit 8 hours or overnight.
- Drain the tapioca after the soak and set aside.
- In a large saucepan mix milk, salt, and 3/4 cup sugar. Bring to simmer over medium heat. Add the drained tapioca when the milk starts to bubble around the edges of the pan.
- Simmer 25 minutes or until tapioca pearls are mostly clear, stirring frequently to avoid sticking and scorching.
- In a small bowl, beat eggs with remaining 3/4 cup sugar.Temper the eggs by slowly adding and stirring some (about half) of the hot mixture into them.
- Add the tempered egg mixture back into the saucepan and stir well.Bring to a boil over medium heat and stir constantly for 2 minutes or until mixture is thick.
- Remove from heat and add vanilla.
- Transfer to a bowl, cover the surface with plastic wrap allowing it to rest directly on the surface of the pudding to prevent a "skin" from forming on the top.
OLD-FASHIONED LARGE PEARL TAPIOCA PUDDING – A COALCRACKER ...
This pudding is delicious served slightly warm or chilled.
Provided by A Coalcracker in the Kitchen
Categories Desserts
Number Of Ingredients 6
Steps:
- Place tapioca pearls in a bowl and fill with water. Swish the pearls around, drain, refill the bowl with water and allow the pearls to sit 8 hours or overnight.
- Drain the tapioca after the soak and set aside.
- In a large saucepan mix milk, salt, and 3/4 cup sugar. Bring to simmer over medium heat. Add the drained tapioca when the milk starts to bubble around the edges of the pan.
- Simmer 25 minutes or until tapioca pearls are mostly clear, stirring frequently to avoid sticking and scorching.
- In a small bowl, beat eggs with remaining 3/4 cup sugar.Temper the eggs by slowly adding and stirring some (about half) of the hot mixture into them.
- Add the tempered egg mixture back into the saucepan and stir well.Bring to a boil over medium heat and stir constantly for 2 minutes or until mixture is thick.
- Remove from heat and add vanilla.
- Transfer to a bowl, cover the surface with plastic wrap allowing it to rest directly on the surface of the pudding to prevent a "skin" from forming on the top.
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