Creamy Tapioca Pudding

Omani Creamy Tapioca Pudding Recipe with Cardamom and Saffron

Region / culture: Oman | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Creamy tapioca pudding is a delicious and comforting dessert that is perfect for any occasion. This creamy and flavorful pudding is made with tapioca pearls, milk, sugar, eggs, and a hint of cardamom and saffron. It is a popular dessert in many cultures and is loved for its unique texture and taste.

History

Tapioca pudding has been enjoyed for centuries in various parts of the world. Tapioca, which is made from the cassava root, has been a staple food in many cultures for its versatility and nutritional value. The pudding itself has been a popular dessert in countries like India, Brazil, and the Philippines for generations. It is often served as a sweet treat after meals or as a comforting snack.

Ingredients

1 cup of tapioca (sago)
1.33 cups of powdered milk
0.75 – 1 cup of sugar
1 tsp of ground cardamom
0.5 tsp of saffron powder
3 eggs, beaten
2 tsp of vanilla
1.5 tbsp of butter

How to prepare

Cook the tapioca in 4 – 6 cups of water over low heat.
Start with 4 cups of water and add more if needed.
The cooked tapioca should have a thick and bubbly consistency, but not too thick.
Some tapiocas may cook faster than others.
It should take at least 20 minutes to cook.
In a separate bowl, mix the powdered milk with 1 cup of water.
Add the milk mixture to the tapioca on the stove.
Also add the cardamom, saffron, and sugar (I prefer using 1 full cup of sugar for a sweeter pudding, but you can use only 0.75 cup if you prefer it less sweet).
Heat the mixture.
Put the eggs in a bowl.
Gradually add 1 cup of the hot tapioca mixture to the eggs.
Return the egg mixture to the cooking pot.
Cook until the mixture is nearly bubbly, but do not let it boil.
Continue cooking and stirring for 2 more minutes.
Remove from heat.
Stir in the butter and vanilla.
Pour the tapioca pudding into a bowl.
Cover the surface with plastic wrap to prevent a film from forming (the plastic wrap should touch the surface of the pudding).
Refrigerate until well chilled.
Serve. Enjoy!

Variations

Add diced fruits like mangoes, bananas, or strawberries for a fruity twist.
Use coconut milk instead of regular milk for a tropical flavor.
Experiment with different spices like cinnamon or nutmeg for a warm and cozy taste.

Cooking Tips & Tricks

Be sure to cook the tapioca pearls over low heat to prevent them from sticking to the bottom of the pot.

- Gradually adding the hot tapioca mixture to the beaten eggs helps to temper the eggs and prevent them from curdling.

- Stir the pudding constantly while cooking to ensure a smooth and creamy texture.

- Refrigerate the pudding for at least a few hours before serving to allow it to set and chill properly.

Serving Suggestions

Serve the creamy tapioca pudding chilled with a sprinkle of ground cardamom or saffron on top for a beautiful presentation. You can also add a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.

Cooking Techniques

Cooking the tapioca pearls until they are translucent and soft is key to achieving the perfect texture for the pudding.

- Tempering the eggs with a small amount of the hot tapioca mixture before adding them back to the pot helps to prevent curdling.

Ingredient Substitutions

You can use almond milk or coconut milk as a dairy-free alternative.

- Replace the sugar with honey or maple syrup for a natural sweetener.

Make Ahead Tips

You can make the tapioca pudding ahead of time and store it in the refrigerator for up to 2 days. Just be sure to cover it with plastic wrap to prevent a film from forming on the surface.

Presentation Ideas

Serve the creamy tapioca pudding in individual dessert cups or bowls for a beautiful presentation. Garnish with a sprinkle of ground cardamom or saffron for a pop of color.

Pairing Recommendations

This creamy tapioca pudding pairs well with a cup of hot chai tea or a scoop of vanilla ice cream for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover tapioca pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pudding in 30-second intervals until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This creamy tapioca pudding is a good source of calcium, vitamin D, and iron.

Alergens

This recipe contains dairy (milk and butter) and eggs.

Summary

Creamy tapioca pudding is a rich and indulgent dessert that is high in carbohydrates and fats. It is a delicious treat that should be enjoyed in moderation.

Summary

Creamy tapioca pudding is a classic dessert that is loved for its rich and comforting flavors. This recipe is easy to make and can be customized with different spices and toppings to suit your taste preferences. Enjoy this creamy and delicious pudding as a sweet treat any time of the day!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Creamy Tapioca Pudding. It was a warm summer day, the sun shining brightly through the kitchen window as I sat at the table flipping through an old cookbook. My eyes were immediately drawn to the picture of a luscious, creamy pudding topped with fresh fruit and a dollop of whipped cream. I could practically taste the sweet, comforting flavor just by looking at it.

I had always been drawn to recipes that seemed a bit more challenging or unique, and tapioca pudding fit the bill perfectly. I had never made it before, but something about the idea of cooking those tiny, pearl-like tapioca beads until they turned into a thick, creamy pudding intrigued me.

I quickly scanned the ingredients and instructions, mentally noting that I would need tapioca pearls, milk, sugar, vanilla, and eggs. It seemed simple enough, but I knew that the key to a perfect tapioca pudding was in the technique. I decided then and there that I would master this recipe and make it a staple in my dessert repertoire.

I set to work gathering the ingredients, carefully measuring each one out before starting to cook. As I stirred the mixture over the stove, I couldn't help but feel a sense of satisfaction and contentment. There was something so therapeutic about the slow, steady process of making pudding from scratch.

The tapioca pearls slowly softened and swelled as they absorbed the milk, creating a thick, creamy consistency that promised to be delicious. I added the sugar and vanilla, tasting the mixture as I went along to ensure it was just right.

Finally, it was time to add the eggs. I cracked them one by one, carefully whisking them into the hot pudding mixture. The eggs added a richness and depth of flavor that elevated the pudding to a whole new level.

As I poured the finished pudding into individual serving dishes, I couldn't help but feel a sense of pride in what I had accomplished. The creamy tapioca pudding looked and smelled absolutely divine, and I couldn't wait to taste it.

I let the pudding cool in the fridge for a few hours, allowing the flavors to meld and intensify. When it was finally time to dig in, I grabbed a spoon and took my first bite. The pudding was everything I had hoped for and more – smooth, creamy, and bursting with the sweet, comforting flavors of vanilla and sugar.

I knew then that this recipe would become a cherished favorite in my kitchen. I made it for every special occasion, from family dinners to holiday gatherings. And each time I served it, it never failed to impress and delight my loved ones.

Over the years, I shared the recipe with friends and family, passing down the tradition of making creamy tapioca pudding from scratch. And as I watched my children and grandchildren create their own memories around this beloved dessert, I felt a deep sense of gratitude for the simple joys of cooking and sharing good food with the ones we love.

To this day, whenever I make creamy tapioca pudding, I am transported back to that warm summer day when I first discovered the recipe in that old cookbook. It reminds me of the joy and satisfaction that comes from mastering a new dish and sharing it with others. And it reinforces my belief that the best recipes are not just ones that taste good, but ones that bring people together and create lasting memories.