Tapioca Pudding Recipe (2024)

FAQs

Why does my tapioca pudding not set? ›

Tapioca Troubleshooting Tips

To keep your tapioca pudding from getting runny, be sure to use whole milk. The fat from the milk is necessary for that creamy texture. For a thicker texture, cook the tapioca pearls a little longer than instructed on your package.

Tapioca comes from cassava. Naturally gluten-free starch is extracted from the plant, which is then turned into a powder or hard pearls. Both are normally white in color, but turn translucent when hydrated.

Looking at a tapioca pearl, you may think, “What are these made out of?” These white little balls that give tapioca pudding its signature texture actually come from the starch of the cassava root, which is grown in the tropics. After this starch is extracted, it's formed into little pearls.

First, it is important to soak small pearl tapioca before attempting to make pudding with it, or the texture will be off. Some people soak overnight, but we found that 30 minutes or so worked with small tapioca, resulting in a lively textured tapioca with wonderful creamy, custard bridging the beads.

If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container. If you mix it with warm liquid it will be lumpy. Then as the pudding cooks, you whisk in the cornstarch mix, and it will thicken up when the pudding comes to a boil.

What about fixing a runny pudding? Eggs or cornstarch will both help to thicken things up, but you do have other options. If vegan options aren't a concern for you, gelatin is a great way to fix a pudding that is a little too soupy for your liking.

The bottom line. Tapioca is high in carbs and calories, so it is not a traditionally healthful food. However, it can help a person meet the recommended daily allowance of several important nutrients. It can also be a tasty, nutritious food choice for people who need to gain weight.

If the pudding is already runny, the enjoyment will be reduced for sure! Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Curdling occurs when the eggs in a pudding are overcooked. For that reason, stove-top puddings are usually thickened with starch and then enriched with eggs. Since the starch thickens first, the pudding will already be fully cooked and thickened before the eggs would have gotten hot enough to curdle.

It's creamy, sweet, hearty and comforting, with squishy pearls that are fun to eat. It's also not a bad choice for dessert, as tapioca is made from a starchy root vegetable — cassava — that has no fat, gluten or protein.

Is it OK to eat tapioca balls? ›

The tapioca pearls in bubble tea, also known as bubbles or boba, have a jelly-like texture and are made with tapioca starch, making it completely safe for human consumption. On the other hand, popping bubbles are made from water, fruit juice, sugar, and plant-based Alginic acid, which also makes them safe to eat.

No cholesterol

Tapioca has a minor amount of fat which does not contribute to the gluten content of the body. Thus, there is no effect on cholesterol. There is no need to consume large quantities, but one bowl of “Sabudana” is enough for the day.

Your pudding texture just won't turn out right if you don't soak the tapioca pearls first. Recipes often say to soak for 12 hours, but you can cut that down to 30 minutes and still achieve the creamy, custard-like texture that makes tapioca pudding so delicious.

Bring 6 cups water to a boil in a deep pot, and add the tapioca. Bring it to a boil again, cover, and turn the heat down to medium low. Cook covered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.

“Whole pearls … can take longer for your stomach to digest,” it wrote. “Whilst it likely won't matter if you accidentally swallow a few pearls whole, it's best to sip your bubble tea slowly in order to give yourself adequate time to properly chew the pearls in your bubble tea.”

If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.

Higher amounts of salt, sugar and acid can all impede the thickening power of starch, which is why it's especially important to follow a recipe with regard to ingredient amounts, timing and technique (how much and when to stir).

If they are hard after cooking, then you need more water. They have to be cooked at the correct times. Your boba pearls should be able to float in the water that they are placed in. This is one of the most common reasons why your boba isn't chewy.

Sometimes if the tapioca pearls get too cold or come into direct contact with the ice before other liquid has been added, they can start to harden. Adding the ice last should help keep the boba soft and chewy. It's common to see boba tea served both with and without ice.