Step-by-Step Instructions:
1️⃣ Soak the Tapioca:
Place the tapioca in a bowl with 2 cups of water. Let it soak for at least 30 minutes, or until it absorbs most of the liquid.
2️⃣ Cook the Tapioca:
In a large pot, heat the milk over medium heat. Add the soaked tapioca and stir continuously until the sago turns translucent and the mixture starts to thicken.
3️⃣ Sweeten It Up:
Add the sugar and a pinch of salt. Stir until the sugar is fully dissolved and well mixed in.
4️⃣ Temper the Eggs:
In a separate bowl, beat the eggs. Slowly add a few spoonfuls of the hot tapioca mixture to the eggs while whisking constantly. This prevents scrambling and gently brings the eggs up to temperature.
5️⃣ Combine & Flavour:
Pour the egg mixture back into the pot. Add the vanilla essence and stir well. Let it cook for another 2–3 minutes, stirring gently. Do not let it boil.
6️⃣ Bake It:
Transfer the warm pudding to a greased ovenproof dish. Dot the top with cubes of butter and lightly sift cinnamon over the surface.
7️⃣ Finish in the Oven:
Bake at 180°C (350°F) for 20–25 minutes, or until the top is lightly golden and set.
8️⃣ Serve & Enjoy:
Let it cool slightly before serving. Enjoy it warm with a spoon or chilled for a firmer texture. Perfect on its own or with a splash of cream!
Tips for Tapioca Perfection:
- Use small pearl tapioca (sago) for the best texture—traditional and silky.
- Don’t skip tempering the eggs—this keeps the pudding smooth and custardy.
- Add a little almond essence or a bay leaf during cooking for a subtle flavor twist.
Why You’ll Love This Pudding:
- Time-Honored Tradition: A heritage dessert with comforting, homestyle roots.
- Velvety Texture: Creamy, slightly chewy, and oh-so-satisfying.
- Easy to Make: Simple ingredients, minimal fuss, and maximum flavor.
Nutritional Info (per serving, approx.):
- Calories: 280
- Carbs: 38g
- Fat: 10g
- Protein: 6g
- Sugar: 20g
FAQ About Tapioca Pudding:
Can I make it ahead of time?
Yes! It keeps well in the fridge for up to 3 days. Just reheat gently or enjoy cold.
What type of tapioca works best?
Traditional small pearl sago is ideal. Instant tapioca may cook faster but can alter the texture.
Can I skip baking it?
You can! It’ll still be delicious—but baking adds that signature golden, cinnamon crust.
Variations & Add-Ins:
- Add raisins or chopped dried apricots for a fruity twist.
- Top with whipped cream or serve with stewed fruit on the side.
- Spice it up with cardamom or a hint of nutmeg.
Perfect For:
- Sunday lunches
- Family reunions
- Heritage Day treats
- Comforting desserts on chilly nights
From Namakwaland with Love:
This Tapioca Pudding is more than dessert—it’s a warm embrace from the past, a nostalgic bite of South African culture, and a simple pleasure that brings generations together. Whether you grew up with it or you’re discovering it for the first time, it’s a pudding that never goes out of style.
Tried it? Tag your pudding pics and share the cinnamon love—we’d love to see your golden-topped creations!
