1 cup large pearl tapioca
1 1/2 tsp vanilla extract
4 cup water
1 cup chopped english walnuts
3 cup brown sugar
1 whipped cream topping
1 dash salt
A Recipe for
Large Pearl Tapioca Pudding
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Large Pearl Tapioca Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
If you enjoy this Large Pearl Tapioca Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Large Pearl Tapioca Pudding from the recipe cookbook of Recipes-to-go (Fruit)
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Never eat more than you can lift. |
| Miss Piggy |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
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.
Serves: 6
Large Pearl Tapioca Pudding Recipe brought to you by Recipes To-Go