Tapioca pudding: typical, different and delicious. Unmissable

Tapioca pudding: a pudding with granulated tapioca, without going into the oven, a wonderful regional recipe

Tapioca pudding: typical, different and delicious. Unmissable

By Cris Muratori, from Bake and Gourmet Cakewebsite for recipes, menus and shopping lists.

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• PORTION: 8
• TOOLS: 1 bowl, 1 frying pan, 1 pudding mold (hole in the centre), 1 milk jug, 1 kettle.
• EQUIPMENT: conventional + blender

CLICK THE RECIPE NAME TO VIEW Milk pudding, no condensed milk You hate cassava pudding, CLICK HERE E SEE IN THE LAND TASTE.

INGREDIENTS: CLICK TO ACCESS THE SHOPPING LIST, practical and easy

Tapioca pudding; DRY CARAMEL:

• 1 1/3 teacups of sugar
• Hot water

Tapioca pudding;

• 72 g granulated tapioca (the equivalent of 1/2 cup of tea)
• 330 ml of whole milk
• 1 can of condensed milk
• 130ml of coconut milk
• 4 teaspoons whole unsalted butter
• 4 eggs
• 1 cup fresh or dried desiccated coconut

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. To make a recipe like the one in the photo, adjust the quantities for 8 people and use a 20cm mould.
3. Take the butter out of the fridge.
4. Heat the milk. Put the tapioca in a bowl, hydrate it with the heated milk.
5. In a saucepan in a bain-marie, bring the water to a boil.

PREPARATION:

DRY CARAMEL:

1. Put a saucepan with water to heat (tepid) on the fire.
2. Put the sugar in a pudding mold that can go to the fire or pan.
3. Melt over low heat, stirring as little as possible to avoid burning underneath and on the sides.
4. Clean the edges with a brush and water so that the sugar does not crystallize.
5. After reaching the point of caramel-golden color, add warm water, a little at a time, just enough to thin out the syrup and mix well to incorporate (this is what will get the syrup flowing after the pudding is made).
6. Distribute the caramel in the mold (bottom and sides). Let the caramel cool to room temperature and harden.

TAPIOCA PUDDING:

1. In a blender, beat all the liquid ingredients of the recipe with the eggs and the butter at room temperature (pomade).
2. Add the hydrated tapioca, beat some more.
3. Lastly add the grated coconut, mix without whipping.
4. Put the pudding in the caramelised mould, cover and cook in a bain-marie for 30 minutes.
5. Check if it is cooked by testing it with a fork. If it comes out dry, it’s ready.
6. Let it cool, take it to freeze, for 12 hours.

FINISHING AND ASSEMBLY:

• Develop after ice cream. To make it easier for you, heat the bottom of the pudding a little. Invert onto a plate, let the syrup drain.
• Turn onto a serving platter/
• Store in the refrigerator and covered.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.