Anyway, all I use tapioca for is this pudding. :) Because you have to soak the tapioca before you use it, you need to begin this recipe the night before you want to cook it.
500g uncooked tapioca
1 cup sugar
1 can crushed pineapple (undrained) (+- 400g can)
Makes a big pot of pudding - many servings!
- Before you go to bed, place tapioca in a pot and cover completely with water and cover with the lid. Let soak until the next morning. Before I started cooking it, I topped it up with more water to cover the tapioca again. Cook on low to medium heat until the tapioca becomes clear (this may take up to an hour or so), stirring frequently so as to prevent it from burning and sticking to the pot. I added little bits of water throughout every now and then when it started sticking to the pot - the water is absorbed quickly by the tapioca. The tapioca is done when most of them have turned clear, like this:
- Add the sugar (I only added 1/2 cup sugar because that's fine for my liking), pineapple with juice and mix until well combined. Let cool a bit.
- Then add the cream. You can add more cream if you'd like it more creamy
By the way, I read that tapioca flour can be used as a substitute for other flours, it's gluten-free and apparently a healthier option compared even to whole wheat flour.