Honey & Rose Water Tapioca
| Course Type: Desserts
Queezle_Sister from Salt Lake City, UT
Amazing flavor with great tapioca mouth feel. This recipe uses small pearl tapioca, and has you simmer it in milk and egg yolks until thickened. Heidi notes that the amount of time required will depend on your tapioca. I was discouraged that mine took 90 minutes. Even still, it was somewhat soupy, yet very rich.
But nobody minded the texture once this mixture hit their mouth. A distinct lemon flavor (from zest), a very subtle flavor from rose water (I used 1/4 tsp rather than 1 tsp, as we didn't so much like the Mark Bittman rosewater tapioa), and sweetness from honey. We also used a local milk, and all these factors combined to give an outstanding pudding.
The recipe also suggests serving this with pistachios on top. We skipped the nuts, and didn't miss 'em.
Although this recipe took a long time, it was so good, I will certainly make it again. If you like puddings, do try this one.
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