Pressed tapioca pudding: better than milk pudding

A pudding with granulated tapioca, which cooks very quickly, under pressure.

A pudding with granulated tapioca, which cooks very quickly, under pressure.

Recipe for 8 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:30 + + time to hydrate the tapioca + time to store in the refrigerator

Intermission: 00:15

TOOLS

1 bowl(s), 1 pressure cooker, 1 mold with a hole in the centre, 1 milk jug, 1 kettle, 1 pastry brush (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients DRY CARAMEL

– 1 1/3 cup(s) sugar

– water to taste, lukewarm.

TAPIOCA PUDDING Ingredients

– 72 g granulated tapioca (1/2 cup for 8 servings)

– 330 ml whole milk, warmed.

– 1 can(s) of condensed milk

– 130 ml of coconut milk

– 4 teaspoons of unsalted butter

– 4 units of eggs

– 1 cup(s) fresh or hydrated shredded coconut

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. To make a recipe like the one in the photo, adjust the quantities for 8 people and use a 20 cm pan.
3. Remove the butter from the refrigerator.
4. Heat the milk in a milk jug to hydrate the tapioca.
5. Place the tapioca in a bowl, hydrate it with the heated milk for 1 hour.

PREPARATION:

DRY CARAMEL:

1. Place a kettle on the stove with water to heat (lukewarm).
2. Place the sugar in a fireproof pudding mold or pan.
3. Melt over low heat, stirring as little as possible to prevent it from burning on the bottom and sides.
4. Clean the edges with a brush and water to prevent the sugar from crystallizing.
5. After reaching the caramel – golden color point, add warm water to dilute the syrup and mix well to incorporate (this is what will make the syrup flow after making the pudding).
6. Spread the caramel into the pan (bottom and sides). Allow the caramel to cool to room temperature and harden.

PRESSURE TAPIOCA PUDDING:

1. In a pressure cooker, bring the water to the boil.
2. Blend the condensed milk, coconut milk, eggs and room temperature butter (ointment point) in a blender.
3. Add the hydrated tapioca and beat some more.
4. Finally add the grated coconut and mix, without beating.
5. Place the pudding in the caramelised mould, cover and cook in a bain-marie in the pressure cooker for 15 minutes.
6. Once the cooking time has elapsed, remove the pressure and check if it is cooked by testing with a fork. If it comes out dry it’s ready.
7. Leave to cool, store in the refrigerator for 12 hours.A post shared by Bake and Cake (@bakeandcakebr)

FINALIZATION AND ASSEMBLY:

1. Unmold after freezing. To make it easier, heat the bottom of the pudding mold slightly.
2. Invert onto a plate, let the syrup drain.
3. Store refrigerated and covered.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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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.