Try this Large Pearl Tapioca Pudding recipe, or contribute your own.
Suggest a better descriptionThis 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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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 6 | ||
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Calories: 1067 | ||
Calories from Fat: 115 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.8mg | 2 % | |
Potassium 385.7mg | 10 % | |
Total Carbohydrate 243.5g | 72 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 241.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1067
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