Tapioca is a starch extracted from the root of the cassava, which is cultivated as an annual crop in tropical and subtropical regions. When dried to a pearly extract, cassava is called tapioca (source: Wikipedia).
This rose water tapioca pudding is ready in 65 minutes or so, and serves 2.
- 1 ½ cups of milk
- 3 tablespoons of small pearl tapioca
- 1 egg yolk
- 1 pinch of salt
- 1 tablespoon of honey
- ½ teaspoon of rose water
In a small saucepan, combine the milk and tapioca pearls, and let it soak for 30 minutes uncovered at room temperature.
Stir in the egg yolk, salt and honey. Over medium heat, bring to a simmer (about 10 minutes) stirring often to prevent the tapioca from sticking to the bottom of the saucepan. Turn down the heat to low, and simmer uncovered, stirring often, for about 15 minutes, until the tapioca pearls are soft and translucent, and the pudding thickened.
Remove from the heat, cool for 5 minutes, stir in the rose water, and divide into two small serving glasses. Serve warm or chilled.
Adapted from Turntable Kitchen and Lisa Lavery at Chowhound.