I thought I would ask you a question did you know June 28th is National Tapioca Day #NationalTapiocaDay? Tapioca Pudding is one of David’s favorite Puddings. For me I’ve never had Tapioca Pudding which is inside my Ice Box at the moment and neither has Charlie and I don’t plan on trying it anytime soon. How about you? Dod you like Tapioca Pudding?
We’re bubbling with excitement to tell you about National Tapioca Day on June 28th when you can explore this less popular though no less delicious Pudding. Tapioca Pudding is made from the Cassava Plant. Tapioca Pudding is versatile and it is the most popular American dish made with this ingredient, including savory dinner dishes.
Tapioca Pudding combines Tapioca Pearls with liquid to form a delicious, creamy mix. For many, Tapioca is a love/hate relationship. Perhaps once as a child, you plunged your spoon into Tapioca Pudding, expecting the smooth Vanilla Pudding you’re used to. Instead, you got a mouthful of squishiness.
This is such an experience that could leave you traumatized and wary of the dessert for years to come. If this rings true for you, then National Tapioca Day is your time to be brave and give Tapioca Pudding another try. If you’re in the camp that has been a fan of Tapioca from day one, then you’ll have no problem celebrating National Tapioca Pudding. Maybe you’re even a connoisseur, and can already tell Falooda from Taho. Either way, June 28th will bring ample opportunity to either expand your palette and try something new, or spend time savoring a long-time favorite.
NATIONAL TAPIOCA DAY ACTIVITIES
- Everyone knows about our most widely observed holidays, but how many of your friends have June 28th circled on their calendars? Help spread the news about National Tapioca Day by snapping a photo of your cup or bowl of Tapioca and putting it on your preferred social media platform with the hashtag #NationalTapiocaDay day.
- Whether it’s taken from an online resource, your grandmother’s secret recipe, or you’re up for experimenting with your own style of Tapioca Pudding, try making your own. The fun here is seeing the process, and understanding how those little Pearls form such a creamy dessert. You could even use making Tapioca Pudding as a science experience with your kids, who get a treat at the end.
- Even if you love Tapioca Pudding, it’s doubtful you’ve tried Tapioca in all its forms. Some of the most common variations include Bubble Tea – a drink typical in Thailand. Flatbreads, and even Tapioca Crackers, which are typical in Indonesia.
WHY PEOPLE LOVE NATIONAL TAPIOCA DAY
- While we typically don’t associate desserts with health foods, Tapioca is packed with vitamins and minerals that do wonders for the body. If you want increased circulation? Dig into Tapioca Pudding. Need an extra dose of Vitamin K for strong bone growth? Have a bowl of Tapioca Pudding! Now of course the Sugar and Cream added to Tapioca doesn’t share these same benefits, but you can at least take heart knowing those little pearls are doing your body good.
- If you like experimenting in the kitchen, there’s no shortage of recipes to try when it comes to using Tapioca. There’s always the old fashioned Tapioca your grandparents enjoyed, but recently variations have been catching on. How about making Tapioca Pudding with Coconut Milk and bits of Mango? Or, for a true culinary challenge, try creating a Tapioca Creme Brulee. On National Tapioca Day, you can have Tapioca however you want.
- Tapioca Pudding was a staple dessert all over the world in the mid 20th Century, but as other forms of Pudding emerged, notably instant Chocolate and Vanilla Pudding, many believe Tapioca lost a bit of its appeal. However, on June 28th, you can be a part of bringing back this dish.
Recipe for Tapioca Pudding
Ingredients
- 1/2 cup small pearl tapioca* (not instant tapioca)
- 3 1/2 cups milk
- ½ cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without “scrambling” them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Thank you,
Glenda, Charlie and David Cates
