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Tapioca (2008) IMDB rating: 0.00 Plot: When hard-drinking and embittered stand-up comedian Pipes (Mike Houlihan) vents his frustration at street-dweller Nuts (Ben Vereen), Nuts curses him to walk a mile or more in his vagrant and mentally unbalanced shoes. Soon, Pipes finds himself among the outcasts of society. Struggling to keep himself fed and his sanity intact, he ends up learning a thing or two in the process. Tim Kazurinski and Greg Hollimon co-star in this quirky comedy.

Actors: Houlihan Mike,Vereen Ben,Houlihan Paddy,Crago Jim,Abustan Jason,Bax Noel,Boehler Bill,Mark Borchardt,Carrane Jim,Fleming Steven,Hollimon Greg,Hott E.J.,Houlihan William,Houston Gary,Kazurinsky Tim,Comedy,

a recipe for cooking large pearl tapioca pudding?

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Ingredients
3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt
Directions
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.

Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.

In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

| Jan 20, 2010

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hawaiian style- add cooked purple sweet potato and sweetened coconut milk
ExoticIslander | Jan 20, 2010

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this is the link i used.
http://www.foodnetwork.com/recipes/alton -brown/tapioca-pudding-recipe/index.html

these could also work.
http://www.recipezaar.com/Large-Pearl-Ta pioca-Pudding-AKA-Eyeball-Pudding-87138
rrainy! | Jan 20, 2010

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Here are 3 recipes for cooking large pearl tapioca pudding:

Stovetop, Double Boiler Method:

Large Pearl Tapioca Pudding (AKA Eyeball Pudding)

SERVES 8

3 1/2 ounces large pearl tapioca
5 cups milk
1/4 teaspoon salt
2 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla

Bring milk to a boil in a double boiler over simmering water.
Add salt and tapioca to milk.
Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
Beat yolks with remaining 1/2 cup sugar.
Temper yolks with some of the hot custard.
Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
Stir in vanilla.
Remove from heat and gently fold in egg whites.
Pour tapioca into a serving bowl, cover and chill.

Slow Cooker Method using Brown Sugar and Walnuts with Whipped Cream Topping:

Large Pearl Tapioca Pudding

Ingredients:
1 c Large pearl tapioca
1 1/2 ts Vanilla extract
4 c Water
1 c Chopped English walnuts
3 c Brown sugar
Whipped Cream Topping
1 ds Salt

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Large Pearl Tapioca Pudding Instructions:

This is another unique pudding and a very old recipe.
Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor.
The additon of English walnuts provides a satisfying crunch.
Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot.
Place the tapioca and water in a crockpot.
Soak overnight.
Do not drain tapioca.
Add brown sugar and salt and cook for 12 hours on low.
Stir once in a while.
The tapioca becomes clear and the texture is gelatinous at the end of the cooking period.
Let cool.
Add vanilla, a bit more salt if needed, and the walnuts.
Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping.

NOTE: Large pearl tapioca requires long, slow cooking to become transparent.
And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant.

The crockpot is absolutely perfect for cooking these big pearls–and that little starchy bead completely disappears.

Basic Recipe for cooking it in a Slow Cooker:

Tapioca Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 14 hr 0 min Cook Time: 2 hr 15 min Level:
Intermediate Serves:
4 servings Ingredients
3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt

Directions
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.

Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.

In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once.

Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
Baffled | Jan 20, 2010

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Large Pearl Tapioca Pudding

Categories: Desserts

Yield: 6 Servings

1 c Large pearl tapioca
1 1/2 ts Vanilla extract

4 c Water
1 c Chopped English walnuts
3 c Brown sugar
Whipped Cream Topping
1 ds Salt

This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot.

Place the tapioca and water in a crockpot. Soak overnight.

Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low.

Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping.

NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls–and that little starchy bead completely disappears.
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Peach and Pearl Tapioca Pudding

1/2 cup large pearl tapioca, soaked in water overnight in refrigerator
2 cups cold water
2 cups milk
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs, beaten
1 cup heavy cream
4 ripe peaches, peeled and diced
2 tablespoons amaretto liqueur
1 teaspoon vanilla extract
Drain water from tapioca.

Preheat oven to 325 degrees F.

Mix tapioca with milk, salt, sugar and eggs; transfer to a heavy-bottom, nonaluminum Dutch oven with lid. Bring to a boil over low heat, stirring occasionally.

Cover; place in oven, and bake for 45 minutes or until the pearls are translucent, stirring once or twice. Remove from oven; chill.

When ready to serve, whip cream to firm peaks and fold into pudding. Fold in peaches, liqueur and vanilla extract; serve at once.

Yields 6 servings.

Per serving: 363 calories, 6 grams protein, 43 grams carbohydrates, 19 grams fat, 136 milligrams cholesterol, 165 milligrams sodium
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Welcome to my world | Jan 20, 2010