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Home Cooking 42

Is Tapioca Pudding worth the extra effort?

Hank Hanover | Feb 2, 201104:13 AM

I was researching thickeners for puddings and custards and came across the tapiocas. I decided that I hadn't had tapioca pudding in years. I started looking at recipes. Just in case somebody doesn't realize it, a tapioca pudding is thickened with pearl tapioca instead of cornstarch for a regular pudding.

It is quite a bit more hassle than a regular pudding because you have to presoak the pearl tapioca for a minimum of 3-4 hours. It seems to me that you have to be even more careful about letting the tapioca burn or stick to the bottom of the pan, too.

It's been years and years since I had tapioca pudding. Is it worth it? Does it taste substantially different? Certainly the texture would be different. Who could forget the old frog egg effect of pearl tapioca?

Anyway, does anybody out there ever make tapioca anymore? I would appreciate seeing your recipe.

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