Tapioca pudding disappointment- please help
- Joette Feb 6, 2005 04:12 PM
I just bought a fuzzy logic rice cooker and set out to make tapioca pudding in it on the Porridge cycle. I used the recipe from the "The Ultimate Rice Cooker Cookbook", which called for small pearl tapioca- emphasizing NOT instant or quick cooking. I followed the recipe and ended up with tapioca that was mostly edible but still clumpy and slightly undercooked after THREE (count em) Porridge cycles! What did I do wrong? I understand that typically you need to soak small pearl tapioca for several hours. But the recipe never asked you to do so, and was actually I think touting the beauty of making it so simply in the rice cooker.
Any help appreciated...
Don't know about fuzzy logic. This is how I do it
4 large Eggs Yokes,
1 cup Sugar,
1/2 cup Tapioca Beads/Seeds/Pearls, soaked overnight in 3 cups Cold Water,
Do NOT use Instant, Minute, or Quick-Cooking Tapioca,
1 quart Milk, scalded,
1 tsp. Vanilla or a Three inch whole bean split length wise,
2 Tablespoons Unsalted Butter,
1- Scaled the milk with the vanilla bean, Remove bean and save,
2- Beat egg yolks until thick and lemon-colored. Stir in the sugar, salt and the drained tapioca,
3- Temper the egg yoke mixture with 1 cup of the scalded milk. Combine into the rest of the milk,
4- Scrape the inside of the vanilla bean cleaning out the vanilla bean seeds. Add the seeds to the mixture,
5- Cook a few minutes over medium heat until thickened,
6- Add butter and incorporate,
7- Remove from Heat and place a plastic wrap on the surface to prevent skin forming,
Serve cold with ripe strawberries, sliced peaches, or other fruit of your choice.
Tapioca goes bad. If it's too old it doesn't cook all the way through or thicken the pudding properly.
Maybe you should try it with new tapioca.