Ginger-Scented Tapioca Pudding
serves 4-6
Soaking tapioca pearls in water before cooking encourages their natural starches to come out, making the pudding creamier. Be sure to let them sit for the full 30 minutes. If your stove’s lowest setting isn’t really, really low, you should probably be by the stove to mother your pudding as it simmers.Read more about this recipe at hogwash.
1/3 cup small tapioca pearls
1 cup water
2 eggs, separated
1 (14-ounce) can light coconut milk
1/4 teaspoon salt
1 (4-inch) segment lemongrass, cut into 1” pieces
5 (1/4” thick) slices ginger (about the diameter of a quarter)
1/2 cup sugar
prep: 30 minutes
total: 1 hour
medium saucepan
stand mixer
1. Combine the tapioca and the water in a small bowl, and set aside to soak for 30 minutes.
2. Whisk the egg yolks, coconut milk, and salt together in a medium saucepan. Add the tapioca (with its water), stir in the lemongrass and ginger, and bring to a simmer over medium heat, stirring constantly. Reduce heat to low and cook for 10 to 15 minutes, stirring frequently, until thick.
3. Meanwhile, place the egg whites in the work bowl of a stand mixer. With the mixer on medium speed, add the sugar in a slow, steady stream, then increase speed to high and whip until soft peaks form, about 4 to 5 minutes. (The mixture will be smooth and shiny like meringue, but not nearly as stiff.)
4. Remove the lemongrass and ginger from the pudding, and stir a heaping 1/2 cup of the hot pudding into the egg white mixture. Fold the egg white mixture back into the saucepan, and cook another few minutes on low, stirring until the mixture is evenly blended. Scoop pudding into small bowls and serve warm or at room temperature.
