Tapioca pudding: whoever eats finds better than milk

Puddo di Tapioca, regional flavors, simple ingredients constitute this successful recipe

A pudding with granulated tapioca, without going to the oven, a regional and wonderful recipe.

Enter 8 people.

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

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

Assemble your personalized and free menu, in Cook and gourmet cake.

Type of meal: Classic (without restrictions), gluten without, vegetarian

Preparation: 00:45 + time for tapioca + time to cool

Interval: 00:30

Tools

1 bowl (s), 1 shape with hole in the middle (or more), 1 pan (s) (per bain -marie), 1 dairy, 1 kettle

EQUIPMENT

Conventional Blender +

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Dry ingredients

– 1 1/3 of sugar cups

– Water to taste, hot.

Tapioca pudding ingredients

– 72 g Tapioca granulate (1/2 cup of tea for 8 portions)

– 330 ml of whole, heated milk.

– 1 milk with condensation

– 130 ml of coconut milk

– 4 tablespoon (tea) of unbeaten butter

– 4 units (s) eggs

– 1 cup (s) (tea) of fresh or hydrated grated coconut

Pre-repair:

1. Separate the ingredients and tools from the recipe.
2. To create a recipe like the photo, adjust the quantities for 8 people and use a 20 cm shape.
3. Remove the butter from the refrigerator.
4. Heat the milk. Put the tapioca in a bowl, moisturized with heated milk for an hour.
5. In a Maria Pan, put the water to boil.

PREPARATION:

Dry caramel:

1. Put a kettle on the fire with the water to heat (hot).
2. Put the sugar in a shape of pudding that can go to the heat or in a pan.
3. Dissolve over low heat, mix as little as possible to avoid burning under and on the sides.
4. Clean the edges with the brush and water for the sugar not crystallizing.
5. After reaching the caramel point – gilded color, add warm water, gradually enough to dilute the syrup and mix well to incur (this is what will make the syrup download after the preparation of the pudding).
6. Distribute the caramel in the shape (background and sides). Leave the caramel to cool at room temperature and harden.

Tapioca Pudding:

1. Blend all liquid ingredients in eggs and butter at room temperature (ointment) in a blender.
2. Add the hydrated tapioca, beat a little more.
3. Finally, add the grated coconut, mix, without beating.
4. Put the pudding in a caramelized shape, cover and cook with water for 30 minutes.
5. Make sure it is cooked by the test with a fork. If it comes out dry, it’s ready.
6. Let cool, take to freeze for 12 hours.

Finishing and assembly:

1. Unfortunately after ice cream. To make it easier, heat the shape of the pudding a little.
2. Turn a portion plate, let the syrup download.
3. Keep 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.