National Tapicoa Pudding Day

Wednesday, July 15, 2015

National Tapicoa Pudding Day

Annually celebrated across the nation, July 15 is National Tapioca Pudding Day!

Extracted from Manioc, tapioca is a starch. Now cultivated worldwide, Manioc is a woody shrub of the Euphorbiaceae (spurge) family and is native to South America. It is cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root. When dried to a powdery or pearly extract, is called tapioca.

There are several forms that, commercially, tapioca is processed into. These forms are: hot soluble powder, meal, pre-cooked fine/coarse flakes, rectangle sticks and “pearls”. Pearls are the most widely used and most widely available shape having sizes ranging from around 1 mm to 8 mm in diameter.

Although used in other ways, in the United States, tapioca is usually associated with tapioca pudding.

Five Food Finds about Tapioca

Tapioca is obtained from the fleshy root of the bitter cassava .
Tapioca is sold in flake or flour form and as the pellet pearl tapioca.
Tapioca flour is widely used in place of wheat flour in regions where it is grown, e.g., South and Central America, Africa, the West Indies, and parts of India.
When cooked it becomes transparent and increases in size.
It is used to thicken puddings and soups.

Tapioca Pudding

1⁄2 cup pearl tapioca
1 1⁄2 cups milk
1 1⁄2 cups heavy cream
1 fresh vanilla bean
1⁄2 cup sugar
1 pinch salt
2 egg yolks


Soak the pearls in water overnight, covered well with water. Drain the water off.
Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
Then add yolks to the pan while stirring. Pour into a bowl and cool.

You can it it warm (as I hear it is often served in the colder months)

In my tapioca day there wasn't the instant kind...I remember grandma always added tapioca to her fruit pies, to soak up the juices.


1 large egg. white
3 Tbsp minute tapioca
1 large egg .....yolk
6 Tbsp sugar
2 c milk
1 tsp vanilla
ground nutmeg

Beat egg white in a medium size bowl with an electric mixer on high speed until foamy.
Gradually add 3 Taablespoons sugar, slowly, beating till soft peaks form.
Mix tapioca, remaining 3 Tablespoons sugar, milk,and egg yolk in a medium saucepan. Let sit for at least 5 minutes.
3 Cook on medium heat, stirring constantly, until mixture comes to a full boil.
(a boil that doesn't stop bubbling when stirred)
4 Remove from heat.
Quickly stir in fluffy egg whites untill well blended.
Stir in vanila.
Cool 20 minutes, stir. Serve warm or cold.
With a sprinkle of ground nutmeg.
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