Pumpkin Tapioca Pudding
Yield
4 servingsPrep
2 minCook
15 minReady
17 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
rice milk
|
* |
| ½ | cup |
pumpkin
solid packed |
|
| ¾ | cup |
water
|
|
| ¼ | cup |
tapioca flour
(not pearls) |
* |
| 2-3 | tablespoons |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3-4 | inches |
licorice root
split, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
rice milk
|
* |
| 118 | ml |
pumpkin
solid packed |
|
| 177 | ml |
water
|
|
| 59 | ml |
tapioca flour
(not pearls) |
* |
|
water
|
|
||
| 15 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
|
licorice root
split, optional |
* |
Directions
Combine Rice milk, water and pumpkin in a pot, add licorice root, if using.
Cover. Bring to rolling boil.
While liquid is coming to a boil, mix tapioca, sugar and 2 to 3 tablespoons water and stir well until smooth.
Once liquid is boiling, remove from heat.
Remove licorice root, if using.
Stir with a wooden spoon for around a minute to let the mixture cool off a bit.
Stir in vanilla. Alternatively, stir vanilla into tapioca mixture.
Continue stirring and slowly pour tapioca mixture into hot liquid.
The liquid will gel almost immediately.
Stop stirring once the mixture is smooth.
Cover an let it all cool off for twenty minutes or so.
Pour into ½ cup bowls and cover with plastic, or pour into small jars and screw on lids.
Refridgerate and serve cold, or serve warm immediately.
If the mixture did not gel try adding some more tapioca immediately. If the gel breaks up you can't fix it.
Try different variations - use different "pumpkin filling" or more or less sugar, more vanilla, other flavorings, vary the milk/water ratio, etc.
In some cases you may need to add more thickener in order to get it all to gel.
