TAPIOCA PUDDING

Dad’s Double Batch

Well, it’s Queen’s Birthday weekend and it appears the only folks working today are in retail. That’s right...one more Kiwi holiday to add to the (seemingly never-ending) list. Don’t get me wrong, it’s nice to have one more day with my family at home, and a short week at that, so I am not really complaining.

This recipe is a family favourite as far back as I can remember. My Dad always made double batches because it never lasted more than 24 hours (if even that long). Mom sometimes made peach cobbler to eat with it and we almost never waited until it was properly chilled before devouring it. I must admit though, I did have to ask Mom & Dad to send me some of the Minute Tapioca (made by Kraft), as the tapioca “down under” appears to be very large pearls akin to Sago (assuming there is truly a difference between sago and tapioca). The pearls here resemble the “bubbles” in Thai desserts and “bubble teas”.

In any case, this is a luxurious treat that certainly reminds me of home. I hope you enjoy it as well.

INGREDIENTS:

3 Eggs, separated
12 Tbsp Sugar (or half sugar, half Equal/Splenda)
6 Rounded Tbsp Minute Tapioca (small pearls)
4 Cups Milk
2 Tsp Vanilla


DIRECTIONS:

First, mix the tapioca, ½ of the sugar, milk, and egg yolks in a saucepan (do not use aluminum unless it is non-stick, make sure it is large enough as the mixture will increase in volume at the boil).

Next allow this mixture stand for 5-6 minutes and, whist waiting, beat the egg whites until stiff – slowly adding the remaining sugar.

Now place the tapioca mix over medium heat and stir constantly (trying to prevent sticking). Don't allow it to burn, but if it should burn a little be sure not to scrape it when you pour it out.

As it comes to a full boil it should start to thicken and rise. This thickening should take less than a minute after it boils.

Remove it from the heat and and pour just a little into the egg whites and stir in to temper them. Not too much or they will cook.

Whilst stirring, slowly fold the remaining mixture into the egg whites then, when fully incorporated, add the vanilla.

At this stage you can serve, cover and chill in individual servings if you have nice dishes to serve it in, otherwise, try to chill it in a large wide bowl for quicker temperature change.

I love this with peaches or strawberries, but just about any fruit with tapioca is a real treat!

Enjoy!