Holiday Tapioca

If the word tapioca makes you think of fish eyes and want to run screaming from the room, please feel free to click on to something more prosaic about transit or pedestrian rants or RantWoman's numerous other fixations. On the other hand, if you need something to stir gently while Christmas music fills the house, if the thought of holiday flavors, warm or cold in a simple, comparatively lowfat presentation sounds the slightest bit tempting, keep reading.

RantWoman really likes tapioca pudding. RantWoman usually makes pudding the custardy way with milk and eggs, but RantWoman very occasionally also uses tapioca to thicken something involving berries, lemon juice or other fruit. RantWoman does not feel very adventurous about tapioca with almond or soy milk and to be honest if lactose is a problem, RantWoman would probably stick to tapioca and fruit. Today's post is variations on the milk eggs theme.


Where to buy tapioca: RantWoman has her best, most budget-conscious results at Uwajimaya or another Asian grocery store. Next best will be your neighborhood food-coop. Failing that, RantWoman just thinks the regular grocery store will not automatically be a good deal.

Tapioca comes in small pearl and large pearl. RantWoman will usually cook the tapioca for a bit just in water before adding the custard ingredients. With large pearl, RantWoman recommends cooking the pearls until they are at least chewy all the way through; for bigger, softer pearls cook in just water until the pearls are translucent.
small pearl.

The basic recipe:

1/2 c tapioca

2 cups water for small pearl; 3 cups water for large pearl

combine in a thick-bottomed saucepan, heat until boiling, stirring constantly. Small pearl can be taken off the heat and left to continue cooking while other ingredients are assembled. Large pearl should be cooked at least until the pearls are soft all the way through. If an even smoother texture is desired, the large pearls should be cooked in just water until translucent.



3 cups milk.

RantWoman is usually perfectly happy with skim, but 2% or whole milk might be tempting for holidays.

1/2 cup of powdered milk.

This is to balance the water used to cook the tapioca; when RantWoman omits it, the flavor seems a little thin to RantWoman.

3 eggs,

The original recipe RantWoman's variations are based on called for the eggs to be separated, with the egg whites beaten separately and folded in after the rest of the custard cooks. RantWoman has done this a time or two, but usually does not find the extra lift worth the trouble.



Combine milk, powdered milk, eggs and beat with fork or mixer until everything is a consistent texture. Stir milk eggs mixture into the tapioca in the cooking pan, put back on medium heat and keep stirring. Cook over medium heat until the mixture starts to thicken.



At this point, several variations are possible:

Eggnog flavor

Into the custard, stir

1/2 c powdered sugar

1 tsp. vanilla

1/2 tsp ground or fresh grated nutmeg.

By this time, the pudding should be very thick. Pour it either into a large serving container or into individual serving or storage dishes. Garnish with more nutmeg on top.



Double chocolate;

2 squares semi-sweet baking chocolate

1/2 c granulated or powdered sugar.

1 tsp vanilla

Melt into custard mixture. Store or serve as above. For this season, crumbled candy cane or fresh mint leaves with a dab of whipped topping make a fabulous garnish.



Mexican chocolate

1 round of sweetened mexican chocolate

1 square of semisweet baking chocolate

2-4 Tbsp powdered sugar

1 tsp vanilla.

Melt into custard mixture. Store or serve as above. If you need garnish, a very light dusting of cinnamon or cinnamon sugar is plenty.