PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla
---

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture too the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.
---

Reese Large Pearl Tapioca
Sago Pudding (Gula Melaka)

Gula Melaka is the name of the brown palm sugar
tapped from the coconut tree. It has a fragrance
so intensely delicious that it needs only the
addition of thick coconut cream to create a sauce
of unsurpassed richness. This is poured over a
simple pudding made from sago pearls.

Ingredients

210 grammes (7 oz) sago
10 cups water
210 grammes (7 oz) palm sugar
Half cup water
2 grated coconuts
Quarter tsp salt

Instructions to Cook

Wash one big jelly mould or eight small jelly moulds
and do not wipe dry. Wash the sago in a large basin
of water. Drain. Boil water in a large saucepan, add
sago a little a time, stirring after each addition to
ensure that the sago does not stick together in lumps.
After all the sago has been added, let the water come
to boil again and turn it to low heat stirring once or
twice to keep the grains apart. Turn off the fire when
the grains turn translucent. Pour the mixture into a
large sieve to drain off the water. Put mixture into a
large basin of cold water and stir with a spoon. Once
again, drain all the water through a sieve. Pour the
sago in the jelly moulds. Smooth down the top, cool
and store overnight in the fridge. Boil palm sugar
and water till sugar melts. Strain to remove grit.
Squeeze coconut through a piece of muslin for thick
milk. Store in the fridge. The pudding, sauce and coconut
milk should be very cold when you serve them. The pudding
can be removed from jelly mould by easing the sides off with
a knife. The two sauces should be offered separately and each
person pours a little of each over the pudding. Replace palm
sugar with molasses and fresh coconut milk with liquid processed
coconut milk in cans or packets. Serves 6 to 8 people.
---



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article ,
(PENMART01) wrote:

PEARL TAPIOCA PUDDING

(this and other tapioca pudding recipes snipped)

Thanks for posting these, Sheldon. I haven't had tapioca for years,
other than a mango bubble tea at the Great Wall Mall a couple of months
ago.

Cindy

--
C.J. Fuller

"PENMART01" wrote in message
...
PEARL TAPIOCA PUDDING
snip recipes
Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly

"Nexis" writes:

"PENMART01" wrote:
PEARL TAPIOCA PUDDING
snip recipes
Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly

I just spent the better part of the day stirring a 10 quart pot of from scratch
tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze in
another ounce. I volunteered to do dessert for tomorrow's local Grange pot
luck.... filled four of my Corning pieces, sprinkled each with lots of Penzeys
Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya, that
wonderful cinnamon makes it special. After all that work I hope they like it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(PENMART01) wrote:
I just spent the better part of the day stirring a 10 quart pot of from
scratch tapioca, and I mean it ended up filled to the tippy-top, l
couldn't squeeze in another ounce. I volunteered to do dessert for
tomorrow's local Grange pot luck.... filled four of my Corning pieces,
sprinkled each with lots of Penzeys Vietnamese cinnamon, and had a
bowlful myself for dinner... gotta tell ya, that wonderful cinnamon
makes it special. After all that work I hope they like it.
//////////

That's a lot of Tapioca Pudding.... I'm sure they'll love it. I have to
ask, which of the three recipes that you posted did you use, the first
one? My mil really likes tapioca and would be a nice surprise to make
her some. I'd also like to try it again, haven't eaten it in years.

Thanks, Helen
Don't have any special cinnamon

Don't know where you live .... but I'd love to be in on that good eating . Sounds
so good , will just have to make us a bowl. hugs ..... kate

PENMART01 wrote:

"Nexis" writes:

"PENMART01" wrote:
PEARL TAPIOCA PUDDING
snip recipes
Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly

I just spent the better part of the day stirring a 10 quart pot of from scratch
tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze in
another ounce. I volunteered to do dessert for tomorrow's local Grange pot
luck.... filled four of my Corning pieces, sprinkled each with lots of Penzeys
Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya, that
wonderful cinnamon makes it special. After all that work I hope they like it.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
"Nexis" writes:


"PENMART01" wrote:

PEARL TAPIOCA PUDDING

snip recipes

Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly


I just spent the better part of the day stirring a 10 quart pot of from scratch
tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze in
another ounce. I volunteered to do dessert for tomorrow's local Grange pot
luck.... filled four of my Corning pieces, sprinkled each with lots of Penzeys
Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya, that
wonderful cinnamon makes it special. After all that work I hope they like it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."


The Grange? Sheldon, you have really gone "country."
Well, did they like it?
Peg

In article , Peggy
writes:

PENMART01 wrote:
"Nexis" writes:


"PENMART01" wrote:

PEARL TAPIOCA PUDDING

snip recipes

Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly


I just spent the better part of the day stirring a 10 quart pot of from
scratch
tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze
in
another ounce. I volunteered to do dessert for tomorrow's local Grange pot
luck.... filled four of my Corning pieces, sprinkled each with lots of
Penzeys
Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya,
that
wonderful cinnamon makes it special. After all that work I hope they like
it.

The Grange? Sheldon, you have really gone "country."
Well, did they like it?
Peg

Yes, *Grange*, it is very rural here, mostly farm land. I will know whether my
tapioca is a sucess in a few more hours. I flavored it with only vanilla...
was going to also add dark rum, and some coconut cream, but then decided to
keep it basic using just the vanilla and the cinnamon garnish as I don't know
the preferences of these folks.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Helen C." wrote:

(PENMART01) wrote:
I just spent the better part of the day stirring a 10 quart pot of from
scratch tapioca, and I mean it ended up filled to the tippy-top, l
couldn't squeeze in another ounce. I volunteered to do dessert for
tomorrow's local Grange pot luck.... filled four of my Corning pieces,
sprinkled each with lots of Penzeys Vietnamese cinnamon, and had a
bowlful myself for dinner... gotta tell ya, that wonderful cinnamon
makes it special. After all that work I hope they like it.
//////////

That's a lot of Tapioca Pudding.... I'm sure they'll love it. I have to
ask, which of the three recipes that you posted did you use, the first
one? My mil really likes tapioca and would be a nice surprise to make
her some. I'd also like to try it again, haven't eaten it in years.

Thanks, Helen
Don't have any special cinnamon



My family likes tapioca, but not cinnamon flavored
That's reserved for rice pudding! They like it
coffee flavored (1 tsp. instant coffee added while
cooking) or with drained, crushed pineapple folded in
after the pan is removed from the heat.

gloria p

In article , Puester
writes:

Helen C." wrote:

(PENMART01) wrote:
I just spent the better part of the day stirring a 10 quart pot of from
scratch tapioca, and I mean it ended up filled to the tippy-top, l
couldn't squeeze in another ounce. I volunteered to do dessert for
tomorrow's local Grange pot luck.... filled four of my Corning pieces,
sprinkled each with lots of Penzeys Vietnamese cinnamon, and had a
bowlful myself for dinner... gotta tell ya, that wonderful cinnamon
makes it special. After all that work I hope they like it.
//////////

That's a lot of Tapioca Pudding.... I'm sure they'll love it. I have to
ask, which of the three recipes that you posted did you use, the first
one? My mil really likes tapioca and would be a nice surprise to make
her some. I'd also like to try it again, haven't eaten it in years.

Thanks, Helen
Don't have any special cinnamon

I used the first recipe, where the beaten egg whites are added in at the end
(be careful as all that air makes the lot expand profusely, so be sure to have
a large enough vessel). If you don't have cinnamon try a soupcon of nutmeg for
garnish... anything used to flavor rice puding will work with tapioca. The
difficult part is finding a source for pearl tapioca... all the stupidmarkets
seem to have is instant, not nearly the same.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

The difficult part is finding a source for pearl tapioca... all the stupidmarkets
seem to have is instant, not nearly the same.

I love tapioca even though I've only had it in hospital. I like the feel
of it and playing with food in my mouth a bit.. cool creamy flan,
tapioca.. even okra! Love the lil white seeds. LOL
So how is it that you were recruited for the Grange dessert, Sheldon?
And did they request the tapioca or was that your idea? How'd it go
over?
Goomba

"PENMART01" wrote in message
...
"Nexis" writes:

"PENMART01" wrote:
PEARL TAPIOCA PUDDING
snip recipes
Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly

I just spent the better part of the day stirring a 10 quart pot of from
scratch
tapioca, and I mean it ended up filled to the tippy-top, l couldn't
squeeze in
another ounce. I volunteered to do dessert for tomorrow's local Grange
pot
luck.... filled four of my Corning pieces, sprinkled each with lots of
Penzeys
Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya,
that
wonderful cinnamon makes it special. After all that work I hope they like
it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````

Sounds wonderful! I love that cinnamon...I use it in my coffee every
morning! What a perfect compliment to tapioca, too. I sometimes add a little
fresh nutmeg too...have you ever tried it? It's a nice compliment.

Enjoy your pot luck! I'm sure they'll love it.

kimberly

"PENMART01" wrote in message
...
The Grange? Sheldon, you have really gone "country."
Well, did they like it?
Peg

Yes, *Grange*, it is very rural here, mostly farm land. I will know
whether my
tapioca is a sucess in a few more hours. I flavored it with only
vanilla...
was going to also add dark rum, and some coconut cream, but then decided
to
keep it basic using just the vanilla and the cinnamon garnish as I don't
know
the preferences of these folks.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````


OOo! Coconut cream sounds like a wonderful addition! I'm gonna have to try
that soon. Thanks for the idea!

kimberly

Goomba writes:

PENMART01 wrote:

The difficult part is finding a source for pearl tapioca... all the
stupidmarkets
seem to have is instant, not nearly the same.

I love tapioca even though I've only had it in hospital. I like the feel
of it and playing with food in my mouth a bit.. cool creamy flan,
tapioca.. even okra! Love the lil white seeds. LOL

Oboy...

So how is it that you were recruited for the Grange dessert, Sheldon?
And did they request the tapioca or was that your idea? How'd it go
over?

Folks here are very welcoming... much more so than Lung Island suburbanites.
Since moving here I've been invited to participate in many local functions.
I was reminded that by convention everyone brought a dish but it was not
required.
I offered to bring dessert but never said what it would be, in fact at the time
I didn't know either. I will be leaving in about an hour. I've no idea what
is discussed at these Grange meetings but I was told it should last about two
hours, so I will report back later. I'm hoping the discussion isn't about
hunting... I mean murdering defenceless wild critters.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

Goomba writes:


PENMART01 wrote:


The difficult part is finding a source for pearl tapioca... all the

stupidmarkets

seem to have is instant, not nearly the same.

I love tapioca even though I've only had it in hospital. I like the feel
of it and playing with food in my mouth a bit.. cool creamy flan,
tapioca.. even okra! Love the lil white seeds. LOL


Oboy...


So how is it that you were recruited for the Grange dessert, Sheldon?
And did they request the tapioca or was that your idea? How'd it go
over?


Folks here are very welcoming... much more so than Lung Island suburbanites.
Since moving here I've been invited to participate in many local functions.
I was reminded that by convention everyone brought a dish but it was not
required.
I offered to bring dessert but never said what it would be, in fact at the time
I didn't know either. I will be leaving in about an hour. I've no idea what
is discussed at these Grange meetings but I was told it should last about two
hours, so I will report back later. I'm hoping the discussion isn't about
hunting... I mean murdering defenceless wild critters.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."



Sheldon -
See how you feel after those "defenceless wild critters" demolish your
garden! Besides, they're delicious. And I wouldn't tell those folks at
the Grange that you don't own a shotgun. Go and have a good time.
Cheers!
Peg