On 2015-10-20 18:20, wrote:
> I don't care much for pearl tapioca and buying the granular kind in those little boxes is pretty expensive, so when I found the latter in a two-pound bag at an Indian store (definitely cheaper per pound), I thought I had it made.
>
> Trouble is, when I followed the Joy of Cooking recipe, while I cooked it for maybe 30 minutes, it just didn't thicken and congeal the way I'm used to.
>
> Got any ideas?
>
> I'm pretty sure this is the recipe I used:
>
> https://books.google.com/books?id=C4...ing%22&f=false
>
> 3 Tbs. tapioca
> 1/2 cup sugar
> 1/4 tsp. salt
> 1 or 2 beaten eggs (I only used one - maybe I should have used two?)
> 2 cups milk
> 1/2 tsp. vanilla
>
> You use a double boiler. The total time was supposed to be 12 minutes - but that was for quick-cooking tapioca, which, I assume, was not what I had. Again, I cooked it for maybe 30 minutes.
>
>
To tell you the truth, it just isn't enough time to cook even the quick
cooking stuff in that amount of time.
I use the method in the recipe on the minute tapioca box. You mix the
tapioca, sugar milk and egg and let them sit for about 10 minutes, then
cook it on direct heat, stirring constantly.


FWIW, I have had a hard time finding regular pearl tapioca over the last
few years. There is an Asian store where I can get tapioca either in
huge pearls on in small ones. I buy the later and use the same method
and get great results.