Large Pearl Tapioca Puddingdesserts 1 cup large pearl tapioca 1 1/2 teaspoon vanilla extract 4 cup water 1 cup chopped english walnuts 3 cup brown sugar 1 whipped cream topping 1 dash salt This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot. Place the tapioca and water in a crockpot. Soak overnight. Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low. Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping. NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls--and that little starchy bead completely disappears. |
