Try this Tapioca Pudding (no stir) recipe, or contribute your own.
Suggest a better descriptionSoak tapioca in a bowl with two cups room temperature water overnight. Drain water. In a double boiler, heat milk just until warm. Add salt and tapioca. Continue heating until small bubbles appear in the sides of the pan. Cover, turn heat to very low and cook for one hour. Make sure milk does not simmer or boil. Beat egg yolks and sugar together. Add about 1/2 cup of the hot mixture to yolks, blending thoroughly. Add yolk mixture to hot milk mixture, stirring constantly. Place double boiler over low heat and continue cooking until tapioca is very thick, about 15 minutes. Beat egg whites until stiff. Slowly fold whites into hot tapioca mixture. Stir in vanilla. Serve chilled. Makes 6-8 servings.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 128 | ||
Calories from Fat: 36 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 61.7mg | 19 % | |
Sodium 4038.6mg | 139 % | |
Potassium 142.9mg | 4 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 18.1g | ||
Protein 4.4g | 6 % | |
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: 128
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