Tapioca Pudding

I normally shy away from writing about personal issues/beliefs or politics on this blog, and usually focus solely on the recipe on hand.  However for the past few days my heart has been heavy.

I’m sure you all have heard the terrible news of what happened on Friday, December 14th at Sandy Hook Elementary School in Newtown, Connecticut.

I just can’t come to terms with what has happened.

I can’t imagine the pain the children and adults are going through, both those who have lost and those who were saved.

Our hearts hurt for you, but know that you are in our prayers.

Today’s post is dedicated to those brave and beautiful angels of Sandy Hook. For those who have left us, may your memories be a source of strength for your families; And for those who survived, may your road to recovery be fluid and tranquil.

 

*Recipe and photo updated 01/21/2014.  Recipe is adapted from Smitten Kitchen.

 

TapiocaPuddingPic

Tapioca Pudding 

Yield:  4 – 6 Servings 

Ingredients:

  • 1/3 cup small pearl tapioca
  • 2 ½ cups milk
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 egg yolk
  • ½ teaspoon vanilla

 Directions:

In a medium saucepan, soak tapioca in milk for 30 minutes.

Whisk in salt, sugar, and egg yolk.

Place saucepan over medium heat and heat until the mixture comes to a simmer, then reduce heat to low and cook until it thickens, about 10 minutes.  Be sure to stir frequently.  Remove from heat and stir in vanilla.

Serve either warm or chilled.  Refrigerate leftovers.

 

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3 responses

  1. that looks wonderful 🙂

    but that much tapioca soaked overnight becomes TOO much, no? I hadn’t dealt with it before so once for making some pudding for my daughter I did the same and the quantity was hard to control in the morning … lol

    Now I stick to few tablespoons only … so just want to verify or do they different types?

    • well it depends on what type of tapioca you’re using. If you use sabudana, also known as sago, I think a few tablespoons suffice. I also don’t think sabudana needs to be soaked overnight. My family uses sabudana when we make Sheer Khorma for Eid, and my mom just boils it first.
      As for this pudding, I used tapioca that I found at the grocery store. The back of the package also had a pudding recipe and it also said to soak the same amount of tapioca overnight.
      There are so many different types of tapioca, it’s very confusing! I guess you have to experiment with whatever you have 🙂 Good luck girly!

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