Savoring Childhood Memories: Tapioca Pudding Recipe

Happy Sunday friends, hope you all have enough fun plans for the weekend, as all work without play... you know the finishing part of that sentence right lol. Yay! It's another edition of the Hive Learners creative Sunday, and I will be sharing with us a unique recipe I loved so much as a child but had never prepared all my life, and didn't even know how it looked like when raw, until now.

It's called Tapioca over here, I used to think this was only a name known to the Yorubas but with further research, I discovered it is known worldwide with the same name, some even call it tapioca pearls, when it is molded to be rounded in shape.

I finally found tapioca in its raw state during one of my market visits, it was sold in an open basin, looking pure white, I asked her to sell me a cup, which was sold for less than a dollar, in addition, she explained to me how to prepare it as an additional service and I was grateful and feel motivated to make my very first tapioca, also looking forward to serving it to my kids as they've never tried it before, more like taking them to my childhood days.

Ingredients needed

• Tapioca seeds
• Coconut
• Sugar
• milk

You can add as much as you like to make your tapioca sweet and colourful, some go as far as adding strawberries, groundnuts, dates, etc, but these were what I could afford.

Without further ado, let's get right into the making process, know that this is one of the easiest recipes you will come across.

Procedures

• The first thing I did was to soak my tapioca seeds in water, some say for three hours, but I soaked mine overnight, and when I checked it the next morning, it had already doubled in size and become soft, I drained the water out and washed it one more time because it must have accumulated dust in the market.

• Next. I put my gas cooker on low heat because we want it to cook gradually and properly also we don't want it to get burnt

• I also dissolved the quantity of sugar according to the size i/m making in water, poured it into the pot of tapioca, and added more water to reach the same level as the tapioca

• As it got more heated, I stored the tapioca, cooking it for about 1 5 minutes.

• I also unshelled the coconut and shredded it into tiny pieces, poured it into the pot of tapioca, and stored it to even in the pot. I turned off the gas cooker after a few minutes and let the tapioca cool, I think tapioca is best served when cool than hot.

• Dishing it to my plate, I poured in my Hollandia milk and served my tapioca pudding with puff puff, a common Nigerian snack, it tasted so sweet and nostalgic as I had imagined, my daughters also liked it, so I will be incorporating tapioca pudding to our breakfast menu from henceforth, also because it is a good source of energy, gluten-free, and a source of calcium and iron.

Will you also be trying yours?

Thank you for reading.❤❤