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Honey & Rose Water Tapioca

February 17, 2012

I finally got around to making Heidi Swanson’s Honey and Rose Water Tapioca, since buying her second book months ago. I love tapioca pudding. My mom made it for my sister and I when we were little, and today it is still a comfort food favorite. I essentially love any dessert created around crème anglaise (mix of sugar, egg yolks and hot milk, often flavored with vanilla). Heidi’s unique version calls for lemon zest and rose water (instead of vanilla), topped with a bit of chopped pistachio nuts.

A few tips for making tapioca:

1/3 cup tapioca pearls, cooked with 3 cups milk generally yields 4 to 6 servings. Before cooking, soak the pearls for 15 to 30 minutes in one cup of the called for milk. When you are ready to begin, whisk in the egg yolks, salt, honey and remaining milk. Bring the mixture barely to a simmer, over medium low heat. Cook, stirring constantly for approximately 10-15 minutes. You know the tapioca is fully cooked when the pearls swell up and become almost entirely translucent. The pudding will also thicken significantly. As excited as you may be to eat your creation, make sure the pudding cools before tasting or you will burn your mouth. I prefer tapioca at room temperate or cool. Although Heidi’s version was a  lovely  change-up, I like traditional tapioca (with vanilla and a touch a nutmeg best). Here is my recipe:


3 cups whole milk

1/3 cup small pearl tapioca

2 egg yolks, lightly beaten

1/4 teaspoon fine grain sea salt

1/3 cup honey

1 teaspoon vanilla

dash of nutmeg

Fresh berries, to garnish

One Comment leave one →
  1. February 17, 2012 4:08 pm

    Bring some for me, pretty please?

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