Easy homemade Tapioca pudding

HOMEMADE Tapioca pudding is a creamy, delicious, and timeless dessert. It is also very simple, and easy to make. Tapioca is a starchy product made from cassava tubers. These tubers are native to Brazil and much of South America. Tapioca is available as flour meal, flakes, and pearls. Of the varieties, Tapioca pearls are commonly used to make tapioca pudding and bubble teas. Tapioca is also used as a thickener.

 

Ingredients

1 cup water

1/2 cup small pearl tapioca

2 1/2 cups whole milk

1/4 teaspoon salt

2 large eggs

1/2 cup granulated sugar

1 teaspoon vanilla extract

 

How it is made

Fill a pot with water and tapioca pearls. Leave the pearls in the pot for 30 minutes until it is plump and have absorbed the water. 
Turn on the heat to medium-high. Add the milk and salt; stir till it simmers. Reduce the heat to very low, add sugar and cook uncovered, (stir frequently so that the tapioca doesn’t stick to the pan), until the tapioca pearls are thickened, which should happen within 10-15 minutes.
Beat the eggs in a separate bowl. Slowly whisk in about 1/2 cup of the hot tapioca (this equalises the temperature between the two mixtures to avoid curdling.)
Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
Turn off the heat and allow pudding to cool for few minutes.
Stir in the vanilla and serve either warm or cold.

 

Recipe Notes

  1. Different brands of tapioca call for different instructions, so pay attention to the packaging – some tapioca requires the pearls to soak overnight. If NO soaking is required, increase the amount of milk to be used. You might also need to cook the tapioca for longer than 15 minutes depending on the size of the pearls.
  2. For a lighter, fluffier tapioca pudding, you can separate the eggs; use the egg yolks to stir in with the hot tapioca. Once it becomes thick, beat the egg whites in a separate bowl until soft peaks form. Remove the pudding from the stove and fold in the whipped egg whites.

Nutrition Facts

Amount per serving

Calories 200

Calories from fat 45

 

% Daily Value

Total fat               5g           8%

Saturated fat     2g           10%

Cholesterol         80mg     27%

Sodium 169mg   7%

Potassium           160mg   5%

Total carbohydrates        32g         11%

Sugar     22g

Protein 5g           10%

Vitamin A5                          3%

Calcium                                12.8%

Iron                        3.1%

* Percent daily values are based on a 2000 calorie diet.

 

 

Health benefit

Tapioca is almost entirely starchy carbohydrates (carbs). People who limit their consumption of carbs, or who are concerned about how starches impact blood sugar levels, often see tapioca as unhealthy, but Tapioca is high on the glycemic index scale. The glycemic index measures how fast blood sugar levels increase after eating.

Also, Tapioca is cholesterol-free. High cholesterol may cause a buildup of plaque in your arteries, which is known as atherosclerosis. Left unchecked, atherosclerosis may lead to angina, heart attack and stroke.

Tapioca has dietary fiber. Fiber offers many health benefits such as lowering one’s level of cholesterol, maintaining blood sugar levels and preventing constipation.

Tapioca is favoured by many because it is easy on the stomach. Many people find it easier to digest than flours made with grains or nuts. Tapioca may be recommended as a source of calory and energy during digestive flares from conditions such as irritable bowel syndrome and diverticulitis.

Calcium is important for strong bones and teeth. It helps blood vessels and muscles to contract and dilate. It also helps the nerves to send messages and the blood to clot.

Most people eat too much sodium, especially in processed snacks, soups, and condiments. A high-sodium diet is associated with high blood pressure, heart disease, and stroke. Tapioca contains a very small amount of sodium.

Folate is a Vitamin B that the body needs to make DNA and also for cells’ division. Folate is critical for women in their childbearing years in preventing neural tube defects such as spinal bifida. It’s deficiency may cause anemia.

One cup of tapioca pearls has 6 micrograms of folate, which is 2 per cent of the daily recommended value. One cup of tapioca pearls also provides 8 per cent of the manganese that the body needs every day. Manganese is an essential trace mineral that helps one’s body metabolise carbs, cholesterol and amino acids. It also supports bone and connective tissue development.

Tapioca is a good source of iron. One cup of tapioca pearls provides over 13 per cent of the daily recommended value. Iron is found in hemoglobin, a protein that carries oxygen to all parts of the body. If there is not enough iron in the body, one may develop iron-deficiency anemia. This condition may cause serious side effects such as shortness of breath, fatigue and chest pain.

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