Fluffy Tapioca
No one will ever be able to perfectly replicate Sharon’s legendary fluffy tapioca, but this is as close as we can come!
Fluffy Tapioca
Makes: About 3 cups
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Ingredients
- 1 large egg (separated – you'll use both the yolk and white)
- 6 Tbsp white sugar (divided)
- 3 Tbsp minute tapioca
- 2 cups whole milk (make sure to use whole milk)
- ¼ tsp salt
- 1 tsp vanilla
Instructions:
- Make sure there is absolutely no grease in your bowl or on your beaters. Then: separate the egg yolk from the egg white. Leave the white in the bowl and put the yolk in a heavy-bottomed saucepan.
- In the saucepan, combine the egg yolk, 3 Tbsp of sugar, tapioca, milk, and salt. Let stand for 5 minutes.
- While the mixture in the saucepan rests, beat the egg white with an electric mixer on high speed until foamy.
- Gradually sprinkle the remaining 3 Tbsp of sugar into the egg whites while beating – don't dump the sugar in – if you do, it may cause the whites to deflate.
- Continue beating the whites until the peaks fall over but stay laying on top instead of dissolving back in. Set aside.
- Back to the saucepan: Cook the tapioca mixture over medium heat, stirring constantly to keep from scorching, until the mixture comes to a full boil (a boil that doesn't stop when stirred).
- Remove from heat and stir in the vanilla.
- Fold the whipped egg whites gently into the cooked tapioca and don't mix. *Chunks of egg white are okay.
- Cool for 20 minutes then serve warm. Or cover and chill.
Notes:
Make Ahead: You can easily make this ahead of time and serve it chilled.
Diet: Gluten Free