Tapioca PuddingTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:104 kcal
Proteins:3.2 g
Fats:5.9 g
Carbohydrate:9.6 g
Fibers:0 g
Sugar:5.9 g
Cholesterol:43.2 mg
Sodium:92 mg
Calcium:107.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Tapioca pudding
125
ml
small grain tapioca
500
ml
milk
2
ml
salt
5
ml
vanilla
2
egg yolks
3
lightly bea10 egg whites
30
ml
granulated sugar
220
ml
icing sugar
*Tapioca pudding (eggless version)
125
ml
small grain tapioca
1000
ml
milk
2
ml
salt
5
ml
vanilla
30
ml
granulated sugar
2.5
ml
orange flower water (optional)
METHOD
Tapioca Pudding
- put the milk, salt, granulated sugar and vanilla into a saucepan; bring to the boiling point;
- sprinkle in the tapioca and cook gently for 10 minutes; add the egg yolks and stir over low heat until thickened;
- beat the egg whites to stiff peaks with the icing sugar;
- fold the milk-egg yolk mixture into the egg whites;
- pour into a bowl or individual dishes; refrigerate before serving.
Tapioca Pudding (without eggs)
- The method is the same, omitting the eggs.
- Serve with a fruit or custard sauce, or jam.
