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 the little starchy bead completely disappears. Enjoy. E..
Ingredients
- 1 cup large Pearl Tapioca
- 4 cups water
- 3 cups brown sugar
- Speck of salt
- 1 1/2 tsps. vanilla extract
- 1 cup chopped English Walnuts
- Whipped Cream topping
Directions
Place the Tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook 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 it 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.
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Submitted 6/13/05.
Source: Amish Cook Book
Submitted By: Eileen Werth
crzylegs@erols.com
Large Pearl Tapioca Pudding