SERVES 6 PREPARATION: 10 MIN SOAKING: 30 MIN COOKING: 15 MIN
80ml (¹⁄₃c) small pearl tapioca 750ml (3c) milk, divided 1 cinnamon stick
1 star anise pinch of salt
80ml (¹⁄₃c) castor sugar
2 egg yolks, lightly beaten
5ml (1t) vanilla essence
1 Put the tapioca and 180ml of the milk in a saucepan and let soak for 30 minutes. Add the cinnamon stick and star anise.
2 Add the remaining milk, the salt, castor sugar and lightly beaten egg yolks and stir continuously over medium heat until the mixture is about to boil.
3 Lower the heat and simmer uncovered for 15 minutes. Stir the mixture often until the tapioca swells.
4 Remove from the heat, stir in the vanilla essence and allow to cool before serving.
This pudding is ready when the tapioca pearls are translucent and slightly chewy.