TAPIOCA PUDDING

Hi, everyone,

it is ramadhan month and we are muslim, is celebrating the fasting month full of joy. it's been a while now since I didn't posting about food., I think we should cut the story and let's go straight to the food.

TAPIOCA pudding or in Malaysia, we usually called this as sagu.

this is the raw looking one.

My mom used this in making some of malay desert. and we also use this in making bubur jagung.

it's so delicious and as I could remember, we always ask my friends mom to make it for us (since we were stayed at the hostel during high school) we like it so much.

This one is too fancy meh..

But yesterday, I stumble into the recipe found in pinterest. The Tapioca Pudding. I never know the sagu actually made from tapioca.

this is how the pudding looks like.

Since now I'm on gluten diet, I choose to make it yesterday and it turn out to be a wonderful desert. 

Tapioca Pudding Recipe

• Yield: Serves 4-6

Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.

Ingredients

• 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
• 3 cups whole milk (or skim milk with cream added)
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract

METHOD

1. Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir while bringing to a bare simmer. Lower the heat and cook uncovered, at the lowest possible heat, adding sugar gradually, until the tapioca pearls have plumped up and thickened. Depending on the type or brand of tapioca you are using and if you've presoaked the tapioca as some brands call for, this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.
2.  Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3. Return eggs to pan with tapioca. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

you can simply print the recipe here: http://www.simplyrecipes.com/recipes/tapioca_pudding/#ixzz3dUO2JQNe

in my case, I skipped the sugar and let the creamy fat be the taste of my pudding. I also put the fresh mango on the top. so yummy...

I think this recipe is easy and you can never go wrong.