Ingredients Edit

Directions Edit

  1. On low heat, cook the tapioca in 4 – 6 cups of water.
  2. Start with 4 cups of water and add more water if needed.
  3. The cooked tapioca should be thick and bubbly, but not too thick.
  4. Some tapiocas will cook more quickly than others.
  5. At minimum, it should take at least 20 minutes.
  6. In a bowl on the side, mix the powdered milk with 1 cup of water.
  7. Add to the tapioca on the stove.
  8. Also add the cardamom, saffron and sugar (I prefer the pudding to be sweet, so I use 1 full cup of sugar. If you prefer a pudding that is less sweet us only ¾ cup)
  9. Heat.
  10. Put the eggs in a bowl.
  11. Gradually add to it 1 cup of the hot tapioca mixture.
  12. Return all of the egg mixture to the cooking pot.
  13. Cook until nearly bubbly, but do not boil.
  14. Cook and stir for 2 more minutes.
  15. Remove from the heat.
  16. Stir in the butter and vanilla.
  17. Pour the tapioca pudding into a bowl.
  18. Cover the surface with plastic wrap to prevent a film from forming (the plastic wrap should actually touch the surface of the pudding).
  19. Put in the refrigerator until well chilled.
  20. Serve. Delicious!
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