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Ingredientes
- 1 c. Large pearl tapioca
- 1 1/2 tsp Vanilla extract
- 4 c. Water
- 1 c. Minced English walnuts
- 3 c. Brown sugar Whipped Cream Topping
- 1 dsh Salt
Direcciones
- This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hrs in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or possibly in a double boiler, but get ideal results, requiring no watching, with a crockpot.
- Place the tapioca and water in a crockpot. Soak overnight.
- Don't drain tapioca. Add in brown sugar and salt and cook for 12 hrs on low.
- Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cold. Add in vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping.
- NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it which sometimes never completely cooks up that, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls-and which little starchy bead completely disappears.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 569 | |
| Calories from Fat 48 | 8% |
| Total Fat 5.73g | 7% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 189mg | 5% |
| Total Carbs 131.7g | 35% |
| Dietary Fiber 0.8g | 3% |
| Sugars 107.93g | 72% |
| Protein 1.52g | 2% |
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