Jelly Pudding
Ingredients
Directions
Prepare
Soak the tapioca overnight in water.
Cook the pudding
Cook the soaked tapioca for one hour.
Add salt, sugar, and jelly; stir until dissolved.
Chill and serve
Set the mixture on ice to cool.
Serve with milk sauce.
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
- Pearl tapioca
- Starch thickens as it cooks and turns the pearls clear and soft, giving the pudding its body.
- Sugar
- Adds sweetness and balances the flavor of the jelly.
- Jelly
- Adds fruit flavor and color to the pudding.
The step that matters
Cooking the soaked tapioca. Tapioca pearls need enough time in simmering liquid to become fully clear and tender. If they are undercooked, they stay chalky and firm, and the pudding will have a gritty texture.
“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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