Thursday, May 12, 2011

Jasmine tapioca pudding

This rather unphotogenic pudding is like eating bubble tea: milk, jasmine tea, and tapioca. I saw the idea in a cookbook but based the recipe on the back of the box of tapioca. I was trying to use the last of the tapioca before my move (in just eight days!), so I added about twice the amount of tapioca, and it was definitely too congealed. The recipe below reflects what I think would be a better ratio. I found the jasmine taste to be a little strong and soapy the first day, but it mellowed as it aged, and it's really nice a few days later.

Jasmine tapioca pudding

2 3/4 cups milk
3 tbsp loose jasmine tea
1/4 cup minute tapioca (or quick-cooking, not the stuff you have to soak overnight)
1/3 cup sugar
1 egg, beaten

Bring milk and tea to steaming point (probably around 180 F) in a medium saucepan. Turn off heat and steep for ten minutes. Strain and discard tea leaves.
Combine milk, tapioca, sugar, and egg in saucepan again. Let sit for five minutes. Turn heat to medium and cook, stirring constantly, until mixture comes to a rolling boil. Remove from heat and eat warm, room temperature, or chilled.


Katherine said...

Hi Evelyn! I hope your drive went well. I made this today, with soymilk, no egg, and a heaping quarter cup of granulated tapioca. I loved it. Robert said he wasn't sure about the jasmine.

Evelyn said...

I'm glad you liked it. Maybe Robert will like it more when the jasmine taste mellows out.