From the kitchen
Potato Milk Tapioca Pudding
Small pearl tapioca cooked in potato milk, two starches working together for an especially thick, comforting pudding.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1/3 cup Small Pearl Tapioca, soaked 30 minutes
- 3 cups Potato Milk
- 1/3 cup Sugar
- 1 large Egg, beaten
- 1 tsp Vanilla Extract
Method
- Drain the soaked tapioca and combine with the potato milk and sugar in a saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring frequently, for 18 to 22 minutes, slightly faster than usual, until the tapioca pearls turn translucent.
- Temper the beaten egg with a few tablespoons of the hot pudding, then stir it back into the pot.
- Cook 2 more minutes, stirring constantly, until thickened. Stir in the vanilla and serve warm or chilled.
Kitchen note
Tapioca and potato milk are both starch-based thickeners working in the same pot, watch the timing closely since this reaches its final thick texture somewhat faster than a version made with a non-starchy milk.
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