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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from a Frontier Natural Products spice recipe, using soy milk instead of dairy milk; makes a satisfying dessert, not too sweet, with a subtle, spicy flavor. Good protein but high sugar. Ingredients:
1 cup tapioca, small pearl, soaked in water for 2 hours and drained (equals 1 cup, dry volume, before soaking) |
4 cups soy milk (used westsoy, plain) |
1/2 cup honey (i used agave nectar) |
1/8 teaspoon sea salt, scant |
1/2 cup egg beaters (i used kroger's break-free real egg product), equivalent to 2 eggs, beaten |
1 teaspoon almond extract |
1/2 teaspoon cardamom, ground |
Directions:
1. Soak the tapioca pearls in water for two hours right before cooking time; drain.
2. Fill the bottom pan of a double-boiler with water to just below the level of where the top pan will sit; bring the water to a boil on medium-high heat; keep boiling throughout.
3. Set out the egg product in a small bowl, beat with a fork slightly to aerate and then keep nearby to have ready to mix with the hot pudding after it thickens.
4. Combine tapioca pearls, milk, honey, and salt in the top pan of the double-boiler unit, which needs to hold at least two quarts as tapioca expands while cooking.
5. Place top pan over the boiling water in the bottom pan and cook over medium-high heat, stirring constantly until the pearls become clear, about 10 to 15 minutes. (Don't overcook or the pudding will become gummy.)
6. Remove top pan from heat.
7. While stirring, add about a cup of the hot pudding to the Egg Beaters held ready in the small bowl.
8. Slowly pour this egg mixture into the rest of the thickened pudding, stirring until well mixed.
9. Then add the almond extract and the ground cardamom. Stir well again. (Be careful when sprinkling in the ground cardamom that it does not clump ; remove any visible large chunks while stirring.)
10. Let cool, then spoon into serving cups. Serve warm, or refrigerate until ready to serve. (Consistency thickens even more if left overnight in the refrigerator.)
11. Makes 8 servings of about one cup each.
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