National Tapioca Day
This recipe highlights the GaaS Cloud grocery items.
Tapioca is obtained from the fleshy root of the bitter cassava. It is sold in flake or flour form as the pellet pearl tapioca. Tapioca flour is widely used in place of wheat flour in Central and South America, Africa, parts of India, and the West Indies. When tapioca is cooked it becomes transparent and increases in size. Tapioca is also used to thicken puddings and soup.
Yield: 3-1/2 cups – 4 Servings
Prep time: Soak tapioca in water for 30 minutes
- 1/3 Cup Small Pearl Tapioca
- 3/4 Cup Water
- 2-1/4 Cups Milk (2% milk)
- 1/4 Tsp Sea Salt
- 1/2 Cup Sugar Divided
- 2 Eggs Separated
- 1/2 Tsp Vanilla Extract
Possible add ins
- Mandarin Oranges
- Flaked Coconut and drained
- Crushed Pineapple
Soak tapioca in water for 30 minutes in a 1-1/2 quart saucepan. Do not drain remaining water, if any. Add milk, salt, 1/4 cup sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
Beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla.
Serve warm or chilled, plain or with cinnamon, fruits, nutmeg or coconut mixed in. Makes 3-1/2 cups (4 servings).
For a dairy-free option replace up to 2/3 of the milk with coconut milk, use soy or almond milk for the remaining 1/3 of milk.