Jiten Vaidya

← All recipes

Tapioca / Sabudana

Other

Ingredients

  • 1 Cup Tapioca, small pearl, or sabudana
  • 6 Cup Milk
  • 1/2 t. Salt
  • 1 Cup Sugar
  • 4 Eggs, extra-large
  • 1 t. Vanillia

Steps

  1. Combine tapioca and milk, and salt in 2 quart pan and soak overnight.
  2. Bring to boil on medium high heat while stirring.
  3. Reduce heat and simmer gently 3 minutes.
  4. Add Sugar, stirring, and cook abou 4 more minutes until "eyeballs" are gooey.
  5. Beat Eggs and Vanillia Extract in a separate large bowl. Mix in 2-3 cups of the hot tapioca mixture very slowly to equalize the temperature of the two mixtures (to avoid curdling).
  6. Return eggs to pan with tapioca. Stir together thoroughly, then remove from heat.
  7. Do not overcook. Mixture will get more solid later.
  8. Stir gently and constantly 3 minutes more off heat.
  9. Allow to cool and set further for 15 minutes.
  10. Serve either warm or chilled.
  11. -
  12. This recipe is wheat-free and gluten-free. One could probably substitute coconut milk to make it dairy free.