How To Prepare Tapioca

Tapioca

Tapioca is a starch extracted from cassava root. This species is native to the northeast region of Brazil, but its use spread throughout South America.


Ingredient:

• 1/2 cup medium pearl tapioca (do not use instant varieties)
• 4 cups whole milk
• Coconut (optional)
• 1 tablespoon pure vanilla extract
• 1 cup sugar, divided
• 1/2 teaspoon salt
• 1 egg
• 3 egg yolk
• 1 sweet corn(optional)

2. 

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3. Method

• Place the tapioca in a large bowl with a quart of cold water. 
• Cover and allow the tapioca to soak for at least 12 hours. 
• When ready to use, use a fine mesh strainer to drain off the water and set the soaked pearls aside.
• In a large saucepan, combine the milk, vanilla, 1/2 cup sugar, and the salt and set aside. 
• Place the eggs and yolks in a large bowl and whisk them until they are combined. 
• Slowly add the remaining 1/2 cup sugar, a little at a time, whisking constantly, until all of the sugar is added. 
• Whisk until the egg mixture is a very light yellow color, about two minutes, then set aside. 
• Place the saucepan with the milk mixture over low heat and bring to a simmer. 
• Once it begins to bubble, remove the pot from heat and temper the eggs with the hot liquid by whisking the eggs constantly as you add the liquid a little at a time. 
• Once the two mixtures are completely combined, pour the custard back into the original pot and and add the tapioca. 
• Whisk constantly over low heat. As you whisk, the mixture will begin to thicken. 
• Watch the pearls, they will become translucent, with just a bit of cloudiness in the centers, indicating that the pudding is done. 
• Add Sweet Corn and coconut.
• Scrape the pudding into a bowl and press plastic wrap directly onto the top surface. 
• Chill in the fridge, at least 2 hours.