Tapioca pudding
From Wikipedia, the free encyclopedia
Tapioca pudding is a sweet pudding made with tapioca and, usually, milk. It is made in many countries, in many styles. Its consistency ranges from thin (runny) to thick, to firm enough to eat with a fork.
The pudding can be made from scratch using tapioca flakes (tapioca sticks), coarse meal, or pearls. Many commercial packaged mixes are available also. Uncooked, tapioca pearls resemble pellets of styrofoam. Cooked, tapioca pearls resemble fish eggs; this is very appealing to some people but repellent to others.
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[edit] Variations
A common variation involves placing sweetened adzuki bean paste at the bottom. Another is to layer cooked tapioca custard and pieces of fruit. This custard is thick enough that the fruits do not sink, and it sets up firm. Hong Kong–style tapioca pudding consists of a custard that is baked; it is even firmer than the cooked custard.
[edit] History
In the nineteenth century, tapioca pudding was often used as a medicine.[citation needed]
