Tapioca seems to have fallen out of fashion aside from Bubble Teas which haven't really taken off in the UK (yet). I think its time for a revival! You can buy it ready cooked in tins in the UK or cook it from scratch. The rhubarb provides a lovely sharp contrast to the creamy pearlescent pudding and the kewra water adds an exotic taste. Serve hot or cold.
Ingredients
Serves 4
130g tapioca pearls
750ml whole milk (I used Jersey milk)
1 tsp vanilla essence
75g caster sugar
1 egg yolk, beaten
4 stalks of rhubarb
100g sugar (for the rhubarb)
2 tsp kewra water (or substitute rosewater)
Pistachio nuts to sprinkle
Method
Ingredients
Serves 4
130g tapioca pearls
750ml whole milk (I used Jersey milk)
1 tsp vanilla essence
75g caster sugar
1 egg yolk, beaten
4 stalks of rhubarb
100g sugar (for the rhubarb)
2 tsp kewra water (or substitute rosewater)
Pistachio nuts to sprinkle
Method
- Soak tapioca and milk overnight
- Put milk and tapioca in a saucepan and whisk in the beaten egg yolk.
- Simmer over a medium heat for 10 minutes until thickened, stirring constantly.
- Stir in the kewra water and vanilla.
- Poach the rhubarb and sugar in a little water until tender but still holding its shape.
- Divide the tapioca between 4 dishes and add the rhubarb. Sprinkle with pistachio nuts.
Last edited: