Requesting a tapioca pudding recipe. I do as the instructions tell me to do, but it just doesn't come out like my mother's. Does anyone have any tricks up their sleeves I can use? I will appreciate greatly any info.
Mix in a handful of mini marshmallows toward the end of the cooking time. They should melt most of the way and will make the tapioca fluffy and sweet. (Only fot those with real 'sweet-toothes')
If you use Minute Tapioca, there is a recipe on the side of most boxes called "Fluffy Tapioca" which calls for folding the stiffly beaten egg white(s)with part of the total sugar into the hot pudding immediately after removing from the heat. The mixture can be tested for proper temperature if salmonella is a consideration -- I usually find the heat enough to cook the beaten whites. The flavor of added vanilla may also be an important factor in the final taste. (I also make my own vanilla by soaking a cut bean in brandy and storing in a dark jar for a few weeks before using.) Adults who have requested the recipe say it is even better than what they remembered as a child!
Using the recipe on the box, I have had great success. I often add a bit of nutmeg and/or cinnamon (just a touch!). Be sure to let the mixture stand the full 5 min. before cooking--and be sure and stir constantly. I also usually make double recipe. I have used this to layer with pie filling, such as cherry, for bring-a-dish suppers. Another use is in a trifle instead of vanilla or chocolate pudding. In case your box doesn't have the same recipe as mine, it is: 1/3 cup sugar, 3 tbls. minute tapioca, 2-3/4 cups milk, 1 egg slightly beaten, and 1 tsp. vanilla. Hope this works for you.
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