Tapioca
Components
- Half a cup of tiny tapioca pearls
- Two cups of milk, or any kind of nondairy milk
- Half a cup sugar, or to taste
- 1/4 tsp salt
- One tsp vanilla essence
- Two eggs (more for a more decadent custard)
Guidelines
Let the tapioca soak.
- Soak the tapioca pearls in water for approximately half an hour in a bowl, and then remove them.
Prepare the tapioca:
- Put the soaked tapioca, milk, sugar, and salt in a saucepan. Stir continuously and cook over medium heat until the sauce starts to thicken and the tapioca pearls turn translucent, which should take around 15 to 20 minutes.
Add Eggs (Required):
- Beat the eggs in a different bowl if you plan to use them. To temper the eggs, slowly whisk in a little amount of the hot tapioca mixture and return the mixture to the pot. Simmer for a further two to three minutes.
Taste and Present:
- After taking off the heat, whisk in the vanilla essence. It will thicken even more if you let it cool somewhat before serving. Serve hot or cold.
Advice
- Flavour Variations: To give the milk a tropical twist, add coconut milk or add spices like nutmeg or cinnamon.
- Garnish with almonds, fresh fruit, or a honey drizzle for extra flavour.
- Storage: For up to several days, keep in the refrigerator in an airtight container.
Please let me know if you would want any additional details or other tapioca-based recipes!