Tapioca Pudding--Indian Style [Slow Cooker]

This is an absolutely yum recipe.

Ingredients

• 1 cup seed tapioca
• 2 cups of water
• 400 ml can coconut milk
• 3/4 cup white sugar

Method

1. Spray inside slow cooker with oil
2. Add all ingredients to slow cooker
3. Cook on high for 1 1/2 hours, stirring occasionally
4. Serve with a dollop of berry jam for a fantastic taste

Tapioca Custard Pudding

Ingredients

• 60 g pearl tapioca
• 600 ml milk
• pinch of salt
• 60 g caster sugar
• 1 tbs white sugar
• 1 lemon used only for grating its rind
• 3 eggs separated
• 1 tbs of margarine or butter

Method

1. preheat oven to 140 C
2. put the tapioca in a saucepan with salt and milk
3. bring to the boil and simmer gently for 30 minutes--stirring regularly to ensure it doesn't burn on the bottom of the saucepan
4. stir in caster sugar and grated lemon rind
5. let cool
6. mix the egg yolks--only until they become one mass--set aside
7. whisk the egg whites until they are stiff, then slowly whisk in the white sugar
8. stir the egg yolks into the tapioca & milk
9. pour into a greased pie plate
10. spoon the stiff egg white on top of the tapioca&  milk
11. bake in the oven for 45 minutes

Tapioca vs Sago

Often tapioca and sago are passed off as the same thing. They are not. The photo here shows pearl tapioca on the left which comes from a root crop like potato or yam. On the right, and much smaller, is sago which comes from the sago palm.

Seed tapioca looks exactly like and is the same size as sago, but it still is tapioca, though I've seen packets of it in supermarkets which say seed tapioca with sago in brackets--i.e. "seed tapioca [sago]", which is nonsense--if it looks like a duck and quacks like a duck it doesn't mean it is a duck--looks can be, and often are, deceiving.