Pineapple Tapioca Pudding RecipeOrigin: New Zealand Period: Traditional |
Ingredients:This is a traditional recipe from New Zealand dating to the 1950s. It comes from a collection of family recipes given to me by a friend, and which I am only just now getting the time to properly redact.
120g tapioca 
Pineapple Tapioca Pudding Preparation:Method:Soak the tapioca in plenty of water over night. The following day, drain off the water then add the pineapple and their syrup, the lemon juice and the sugar to the tapioca. Mix to combine, transfer to a geat proof bowl and steam over a pan of rapidly-boiling water for 2 hours (or until the mixture becomes clear). Meanwhile whip the egg whites until stiff. When the tapioca mixture is done fold-in the eggs (whilst everything is still hot) and serve. |
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