/2 cup tiny pearl tapioca
milk, whole, four glasses
mixed sugar, half a cup
2 big eggs, whisked just till soft.
An teaspoon of vanilla flavoring
1/2 teaspoon of salt
How to Follow
The tapioca pearls should be rinsed in cold water and then drained.
Put the milk, tapioca pearls, granulated sugar, and salt into the slow cooker.
To prevent the tapioca from clumping, cover and simmer on low heat for around four hours, stirring once an hour.
Lightly whisk the eggs in a small bowl.
While whisking continuously, slowly pour in about one cup of the heated milk mixture to temper the eggs.
After thoroughly mixing, return the egg mixture to the slow cooker.
Stirring periodically, continue cooking on low for 30 more minutes, or until the pudding thickens and the tapioca pearls become transparent.
Add the vanilla essence and mix well.
Before serving heated, ladle into serving dishes and let it cool slightly. For a cooled version, you may also refrigerate.
Tips and Variations
Substitute almond or coconut milk for the whole milk for a dairy-free option. If you’re looking to switch things up, try substituting almond extract for vanilla or adding a pinch of fresh nutmeg for a spicier taste. For extra texture and a touch of nostalgia, add some shredded coconut or raisins in the last few minutes of cooking.
