Tapioca Pudding
Ingredients
Directions
Boil the soaked tapioca with the jelly or preserve until thoroughly mixed.
Cool the mixture in molds.
Serve with cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tapioca
- Its starch thickens when boiled and gives the pudding a chewy, soft-set texture.
- Jelly or preserve
- Adds sweetness and fruit flavor to the pudding.
The step that matters
Boil the soaked tapioca with the jelly or preserve until thoroughly mixed.. Tapioca starch must be fully hydrated and heated to gelatinize. If the pearls are not cooked through, they stay firm and chalky in the finished pudding, and uneven mixing leaves pockets of unthickened liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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