Tapioca with Plum Sauce and Pistachios
Baking and Desserts | World cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
Tapioca with Plum Sauce and Pistachios
Ingredients
- Tapioca - ⅓ cup
- Milk - 3 cups
- Whole egg - 3 pieces
- Sugar - ⅓ cup
- White Beans - 1 piece
- Plums - 0.1 oz
- Demerara Sugar - 3 tablespoons
- Unsalted peanuts, shelled - to taste
Step by Step guide
Step 1
Soak the tapioca in 1 cup of room temperature milk for 1 hour.
Step 2
Whisk the yolks with sugar until pale yellow.
Step 3
Cut the vanilla bean in half. Carefully scrape out the vanilla seeds with a sharp knife.
Step 4
Combine the slightly swollen tapioca and the remaining milk in a cast-iron pot. Stir in the whipped egg mixture. Add the vanilla seeds and the vanilla pod.
Step 5
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to avoid burning. After the time is up, remove the pot from the heat and let it cool. Remove the vanilla pod for later use.
Step 6
Divide the tapioca into serving dishes and refrigerate for a couple of hours.
Step 7
For the sauce, combine chopped plums, pitted and peeled; 3 tablespoons of brown sugar, and 6 tablespoons of cold water in a saucepan. Place the saucepan over medium heat and bring to a boil, stirring. Reduce the heat to low and simmer for another 3–4 minutes until the syrup thickens. Remove from heat and let cool.
Step 8
Serve the tapioca with the prepared sauce and pistachios.
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