Tapi­oca pud­ding

SERVES 6 PREPA­RA­TION: 10 MIN SOAK­ING: 30 MIN COOK­ING: 15 MIN

Drum Food - - CONTENTS -

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.

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