Heat milk until skin forms on top.
Add tapioca and simmer for 20 minutes, stirring occasionally.
Beat eggs and add sugar and vanilla.
Slowly add this to the hot milk.
Cook and stir until almost boiling and thickened.
Cool completely. Just before serving, add Cool Whip.
Combine the milk, sugar and tapioca in the insert. Stir well
Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
Note that minute tapioca requires no soaking.
Cook in double boiler until transparent.
Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
Pour over the tapioca and bake in a moderate oven till apples are soft.
Serve with sugar and cream or a custard sauce.
Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
or 3 minutes, or until tapioca granules are clear and soft
Soak tapioca overnight or 24 hours in 2 cups water.
The next, day, empty liquid and all in a heavy pan.
Add flour and stir. Add egg yolks, sugar and milk.
Cook over medium heat until thick and tapioca is transparent.
Beat egg whites with 2 tablespoons very cold water until stiff, then fold into tapioca mixture and add vanilla.
Soak tapioca in enough cold water to cover until water is absorbed.
Add milk and cook in a double boiler until tapioca is transparent.
To the beaten yolks, sugar, and salt, add a little of the hot mixture.
Return all to the double boiler and cook 3 minutes.
Cool slightly; fold in the well-beaten egg whites.
Flavour and serve.
Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
Add dry tapioca balls in a pot, and
Stir salt and tapioca into boiling water very slowly.
Use long handled wooden spoon, or it will sometimes pop on your hand. Cook until tapioca is almost transparent.
Add brown sugar, finely cut figs and raisins.
Cook a few more minutes, until fruit is tender.
Add fruit juices and nuts; cook a minute or 2 longer. Cool and serve in sauce dishes with whipped cream or Cool Whip. This is a large recipe, but can be cut in half.
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.
Place the tapioca, milk and coconut milk in
nto a saucepan and add tapioca, sugar and egg. Stir gently
In crock-pot combine tapioca (large round kind, no substitutes)
Bring a large saucepan of water to a boil and add the tapioca pearls, stirring so they don't stick the bottom of the pan. Cook for 20 mins, or until the tapioca pearls are almost transparent, stirring from time to time. Drain, then rinse with cold water.
Place the sugar and coconut cream in a small saucepan and heat until the sugar dissolves. Place in a bowl along with the tapioca and stir to combine.
Divide the mixture between 4 serving bowls and refrigerate for 30 mins, or until ready to serve. Top with sliced mango.
Set aside.
For the tapioca mixture, combine coconut juice, remaining
arge heavy-based saucepan, combine tapioca, sugar, milk and cream over
oft peaks form.
MIX tapioca, remaining sugar, milk and egg
Soak tapioca overnight in enough water to
ean (split and scraped), and tapioca to a slow simmer in
Cut meat into 4 pieces.
Trim fat.
Omit flouring and pounding meat.
Brown meat in hot oil.
In 3 1/2 to 4-quart crock-pot, place onion, celery and carrot. Sprinkle with thyme, tapioca, salt and pepper.
Pour undrained tomatoes over vegetables.
Add meat. Cover, cook on low heat for 10 to 12 hours.
Serve with hot rice or noodles.
Serves 4.
olasses into a bowl. Add tapioca and toss to combine. Repeat