Boiled Tapioca Pudding
Ingredients
Directions
Prepare
Wash the tapioca and soak it in the cold water for 1 hour.
Cook and serve
Add the milk and cook in a double boiler for 1 hour.
After 45 minutes, add the salt and stir well.
Serve hot or cold with sugar and milk.
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
- Its starch swells and thickens the milk as it cooks, giving the pudding its body.
- Milk
- Forms the liquid base and adds creaminess and richness to the pudding.
The step that matters
Cooking gently in the double boiler. Tapioca starch swells and thickens as it heats, while milk scorches easily over direct heat. A double boiler keeps the heat gentle and even, so the pudding thickens without sticking or burning.
“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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