Easy Tapioca pudding: whoever ate has found it better than milk

A granulated tapioca pudding, which cooks very quickly, in the pressure.

A granulated tapioca pudding, which cooks very quickly, in the pressure.

Enter 8 people.

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

Preparation: 00:30 + + time for tapioca + time to cool

Interval: 00:15

Tools

1 bowl (s), 1 pressure cooking, 1 shape with hole in the middle, 1 dairy, 1 kettle, 1 culinary brush (optional)

EQUIPMENT

conventional

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 condensate

– 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 in a dairy to hydrate the tapioca.
5. Put the tapioca in a bowl, hydrated with hot milk for 1 hour.

PREPARATION:

https://www.youtube.com/watch?v=pub11dx6ve4

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 – golden color, add warm water to dilute the syrup and mix well to incorporate (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 Budding under pressure:

1. In a pressure cooker, put the water to boil.
2. Mix condensed milk, coconut milk, eggs and butter at room temperature (ointment point).
3. Add the hydrated tapioca, beat a little more.
4. Finally, add the grated coconut and mix without beating.
5. Put the pudding in a caramelized shape, cover and cook in a water bath in the pressure cooker for 15 minutes.
6. After the cooking time, remove from the pressure, make sure it is cooked, testing with a fork. If it comes out dry, it’s ready.
7. Let cool, take to freeze for 12 hours.The post shared by Bake and Cake (@bakeandcakebr)

Finishing and assembly:

1. Unfortunately after ice cream. To make it simpler, heat the bottom of the shape of the pudding a little.
2. Turn on a dish, 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.