Large pearl tapioca pudding
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Large pearl tapioca pudding
Last updated 6/12/2012 1:21:42 AM. Recipe ID 54019. Report a problem with this recipe.
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      Title: Large pearl tapioca pudding
 Categories: Desserts
      Yield: 6 Servings
      1 c  Large pearl tapioca
  1 1/2 ts Vanilla extract
      4 c  Water
      1 c  Chopped English walnuts
      3 c  Brown sugar
           Whipped Cream Topping
      1 ds 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.

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Recipe ID 54019 (Apr 03, 2005)

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