TAPIOCA BEADS RECIPES

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.

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.