How is tapioca pudding made?
Divine goo: tapioca pudding with blueberry sauce
A creamy, “grainy” pudding with blueberry sauce - those who like rice pudding will also enjoy this US specialty.
Do you like semolina, rice pudding or red fruit jelly with sago? Then you will also like the texture of tapioca pudding - slimy, soft balls in a sweet and creamy pudding mixture. Tapioca pudding is a very typical, albeit old-fashioned, dessert in the USA that is often served in diners - then with sweet caramel or chocolate sauces. I prefer fresh fruit sauces like pureed strawberries and blueberry compote. If you want to give tapioca pudding an Asian touch, cook the tasteless starch pearls in half milk, half coconut milk and add fresh mango cubes at the end.
Tapioca is made from processed and dried cassava root. I haven't found the globules under the name tapioca anywhere (except at special dealers) - but you can just as easily buy sago in the supermarket. There is probably tapioca in the sago pack anyway - originally sago was only extracted from the pulp of the sago palm, today it is also made from the roots of other tropical plants such as cassava. And that brings you back to tapioca ...
A creamy, "grainy" pudding with blueberry sauce - those who like rice pudding will also enjoy this US specialty.
FOR THE PUDDING
- 500 ml of milk
- 125 ml of cream
- 1 pinch of salt, 60 g of sugar
- 2 egg yolks
- Vanilla essence (or real vanilla pod)
- 50 grams of pearl tapioca (or pearl sago)
FOR THE FRUIT SAUCE
- 200 grams of blueberries
- 2 tablespoons sugar
- 1 tablespoon White wine
Soak the tapioca pearls in water overnight, drain the water - with Perl-Sago you can skip this step. Bring the milk with the cream, sugar, salt, vanilla and tapioca pearls to the boil, cook over a gentle heat for 35 minutes, stirring frequently. Let cool a little and stir in the egg yolks very well. Let it set cold and firm in a bowl.
Select the blueberries for the fruit sauce and bring to the boil with the sugar and wine until the berries are soft. Pass through a sieve and let cool.
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