Strawberry Tapioca
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Soak the tapioca in cold water overnight.
In the morning, place half of the soaked tapioca in a buttered baking dish.
Sprinkle sugar over the tapioca.
Add the strawberries and the remaining tapioca.
Fill the dish with water until it covers the tapioca by about ¼ inch.
Bake and serve
Bake in a moderate oven at 350°F (175°C) until the tapioca looks clear.
Serve cold with cream or custard.
Adjust sweetness with more sugar if needed.
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.
Explore the science
What each ingredient does
- Tapioca
- Swells during soaking and baking, thickening the dish into a soft, jelly-like pudding.
- Sugar
- Adds sweetness and helps balance the tartness of the strawberries.
- Strawberries
- Provide the main fruit flavour, aroma, and moisture as they soften in the baking dish.
The step that matters
Bake until the tapioca looks clear. Tapioca starch must be fully gelatinized by heat before it turns translucent. Underbaked tapioca stays cloudy and chalky, while the pudding sets as it cools.
“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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