![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipt_cjHZo2TUVLmlDupC82MKN2DNmc7V_Qd6f4T5mOVSduzY6A49PL1IxmlS68j4Tpe6O9MvpBedDndhlX0Pf_lKPaifyNo-W76SQsKE5Gbx-IZBk7vKhP2f55ywJAhZxske3Y/s400/tapiocamise.jpg)
Unfortunately, my unfamiliarity with whole tapioca messed up my sense of when it was done. I kept stirring and stirring, waiting for it to reach the consistency I am used to. As Heidi mentioned in her notes, instant tapioca produces a more gelatinous pudding. I didn't really consider that as I was stirring away, waiting for mine to thicken up. And stirring, and stirring. I kept tasting it, too, and it tasted pretty good. But I thought the pearls were not translucent enough and the custard too soupy.
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The taste was very vanilla-y, but the custard was definitely too done. And the volume was substantially reduced. Not a success.
I will have to try this again, soaking the pearls longer beforehand (half an hour was not enough, I think) and stop cooking it when it tastes good, instead of gauging it by density.
(Edit: Tried it again, and it came out much better.)
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