TAPIOCA PEARLS COOKING INSTRUCTIONS RECIPES

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.

Steps:

• Preheat oven to 350 degrees F.
• Line a cookie sheet with parchment paper.
• Mix all ingredients in a large bowl. Mix completely until all flour is incorporated in dough.
• If needed, depending on oil content in peanut butter, add additional milk one teaspoon at a time until all flour is incorporated in dough.
• Pinch off dough to create 1/2 to 1-inch balls; roll in palms to form balls.
• Line balls on cookie sheet.
• Bake for 15 minutes. Do not overcook.
• Remove from heat. Refrigerate treats to keep moist.
• When needed, hide pill in treat by pushing pill into treat then reshaping ball by squeezing in your hand.
• Store refrigerated for one week or freeze for longer storage.