Classic Tapioca Pudding Recipe
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Ingredients
- Small pearl tapioca (not instant) – ⅓ cup
- Milk (whole milk preferred) – 2¾ cups
- Granulated sugar – ⅓ cup (adjust to taste)
- Egg (beaten) – 1 large
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Step-by-Step Directions
Step 1: Soak the Tapioca
- Take a medium saucepan.
- Add ⅓ cup small pearl tapioca and 2¾ cups milk.
- Mix gently.
- Let it rest for 20–30 minutes.
✅ This helps the tapioca pearls soften and cook evenly.
Step 2: Cook the Tapioca Base
- Place the saucepan on medium-low heat.
- Add ⅓ cup sugar.
- Stir continuously so it doesn’t stick to the bottom.
- Cook for 10–15 minutes until:
- mixture becomes hot/steamy
- pearls look mostly translucent
⚠️ Keep the flame low to avoid burning the milk.
Step 3: Beat the Egg
- In a separate small bowl, crack 1 egg.
- Beat it well with a fork or whisk until smooth.
Step 4: Temper the Egg (Important Step)
- Take 2–3 tablespoons of the hot tapioca mixture.
- Slowly add it into the beaten egg while whisking continuously.
✅ This prevents the egg from cooking suddenly and forming lumps.
Step 5: Add Egg Back into the Pudding
- Now pour the tempered egg mixture back into the saucepan.
- Stir continuously while pouring.
- Cook for 3–5 minutes on low heat.
✅ The pudding will become thicker and creamy.
Step 6: Rest the Pudding
- Turn off the flame.
- Remove the saucepan from heat.
- Let it rest for 10 minutes.
- Stir occasionally to avoid a thick skin forming on top.
Step 7: Serve & Enjoy
Option 1: Serve Warm
- Serve immediately for a soft custard-like texture.
Option 2: Serve Chilled
- Pour into bowls or jars.
- Cover and refrigerate for 1–2 hours.
- If it becomes too thick, add a splash of milk and stir.
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Extra Tip
You can also add:
- Vanilla essence
- Cinnamon
- Raisins
For extra flavor 😍