Large Pearl Tapioca (3) Collection
large pearl tapioca pudding 
pearl tapioca or sago pudding 
pearl tapioca pudding 
> from: (nathan) 
> i have been scouring the internet, trying to find a proper recipe for 
> cooking tapioca pearls - twice i've bought dry pearls, both the very 
> small kind (about an eighth of an inch while dry) and a larger kind (a 
> quarter of an inch) - but both times when i've cooked them, they have 
> ended up only well-cooked on the outside, with an inside that is pasty 
> or gummy. 
title: large pearl tapioca pudding 
category: puddings; tapioca 
yield: 6 serving 
1 cup  large pearl tapioca
1-1/2 tsp  vanilla extract
4 cup  water
1 cup  chopped english walnuts
3 cup  brown sugar
  whipped cream topping
1 dash  salt
this is another unique pudding and a very old recipe. cooking the 
large pearl tapioca slowly for hours in a brown-sugar sauce gives 
this dessert an intense flavor. the addition of english walnuts 
provides a satisfying crunch. frequently this pudding was cooked 
in the oven or in a double boiler, but get ideal results, 
requiring no watching, with a crockpot. place the tapioca and 
water in a crockpot. soak overnight. do not drain tapioca. add 
brown sugar and salt and cook for 12 hours on low. stir once in a 
while. the tapioca becomes clear and the texture is gelatinous at 
the end of the cooking period. let cool. add vanilla, a bit more 
salt if needed, and the walnuts. transfer to a shallow serving 
bowl and spread top liberally with whipped cream topping. note: 
large pearl tapioca requires long, slow cooking to become 
transparent. and each pearl has a tiny bit of starch in the 
middle of it that sometimes never completely cooks up which, 
though edible, looks unpleasant. the crockpot is absolutely 
perfect for cooking these big pearls--and that little starchy 
bead completely disappears. 
from: bobbi zee 
title: pearl tapioca or sago pudding 
yield: 4 serving 
1 cup  sago or pearl tapioca
1 cup  milk, plus
3 cup  milk
5   egg yolks
1   lemon use 1/2 for juice
  and all
  the rind, grated
3/4 cup  sugar
5   egg whites
pearl tapioca and sago are used interchangeably. it must be 
soaked at least 1 hour before using. this recipe calls for 
soaking overnight. 
soak sago overnight in 1 cup milk. add to 3 cups milk and cook 3 
hours in the top of a double boiler, over ~not in- boiling water. 
preheat oven to 375. 
beat yolks with lemon rind, juice and sugar. add to cooked 
mixture. beat egg whites til stiff but not dry. layer pudding and 
meringue mixture in a casserole, starting with sago and ending 
with meringue. 
bake 15 minutes. serve hot or cold. with or without a sauce. hot 
fruit sauce suggested. 
title: pearl tapioca pudding 
yield: 8 serving 
1 cup  pearl tapioca
1 cup  milk
3 cup  milk
1 dash  salt
5   egg yolks
  grated rind of a lemon
  juice of 1/2 lemon
2/3 cup  sugar
5   egg whites
  cinnamon, opt'l
soak overnight, refrigerated the tapioca in one cup of milk. in a 
double boiler add the tapioca mixture, 3 more cups of milk and a 
dash of salt and cook 3 hours. cool. preheat oven to 325. beat 
and add in the yolks, lemon rind and juice and sugar. increase 
sugar to 3/4 cup or more if desired. beat until stiff the egg 
whites and fold in. put mixture in a baking dish and bake for 20 
min. serve hot or cold with a sprinkling of cinnamon or a fruit 
sauce, stewed fruit and/or whipped cream. from: jim weller date: 
thelimeyno1 at cogeco dot ca 
thelimeyno1 at hotmail dot com 
(ID: 11481) Mirror: Fri, Aug 1, 2003

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