Get ready to savor the creamy, comfort food classic -- Tapioca Pudding! This recipe calls for small pearl tapioca, whole milk, sugar, eggs, and a hint of vanilla extract. With detailed steps to guide you, you'll learn how to soak the tapioca and cook it in a double boiler, then temper eggs to mix into the pudding. This old-fashioned dessert is surprisingly simple to make, and the result is a delicately sweet and creamy pudding that can be enjoyed warm or chilled. Whether you're a first-time tapioca-maker or a seasoned pro looking to revisit a favorite childhood dish, this recipe is sure to satisfy your sweet tooth. Enjoy the process and the delicious result!
Tapioca hails from the tropical region of Brazil, where it was first discovered and utilized by the native Tupi people. They extracted the starchy substance from the roots of the cassava plant, a hardy perennial shrub that has been cultivated for thousands of years in South America. The name tapioca actually comes from the Tupi word 'tipi'óka', which means 'juice removal'. This extraction process is critical, as the cassava root can contain dangerous levels of naturally occurring cyanide. Through careful processing, the Tupi people were able to render the cassava root safe to eat, transforming it into a versatile ingredient that has been nourishing people for centuries. Today, tapioca is beloved worldwide, popping up in everything from bubble tea to thick, creamy puddings like the one in our recipe.
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