FROZEN PEACH TAPIOCA
Process fresh 1-2 small peaches, skins removed, or use frozen or canned (drained) peaches in a blender to a smooth puree. Take out 1/2 cup pulp and set aside. In a double boiler, heat 2 cups milk until steaming hot and tiny bubbles form along edge of pan. Stir in 3 tablespoons tapioca, 1/4 cup sugar and 1/8 teaspoon salt. Cook for 15 minutes, stirring frequently. In a mixing bowl, beat 1 egg yolk slightly. While whisking, pour hot milk mixture gradually over egg yolk. Return to double boiler and cook until mixture thickens. Remove from heat; stir in peach pulp and refrigerate for 1 hour. When ready to serve, whip 3/4 cup heavy cream, combine with 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla. Fold the chilled peach mixture into the whipped cream. Spread into a shallow refrigerator tray and freeze overnight.
Brown 500g hamburger and 4 large onions, diced. Cook 4 large potatoes, diced and 4 large carrots, diced in a large pan until almost done. Add 1 packet peas, 1 packet tomatoes and bring to a boil. Mix 1/2 cup minute tapioca and 3 tablespoons sugar together. Add to vegetables, stirring often to make sure it does not stick. Cook about 20 minutes. Add 4 tablespoons butter, hamburger and onions; mix well. Put in baking dish. Bake at 175C degrees for about 1 hour.
UPSIDE DOWN RHUBARB CHERRY CAKE
Mix white cake mix without pudding according to the box. Put 4 cups rhubarb in a pan. Put 1 1/2 cups sugar, 2 tablespoons tapioca and 1 (85g) packet strawberry Jello over rhubarb. Then add 1 can cherry pie filling and spread over and pour cake batter over all. Bake at 175C degrees for 1 hour.
Boil 750g tapioca vegetable in water and drain out the water. Add the tapioca into a pressure cooker. Add salt, 1/2 teaspoon into it and cook for 2 whistles. Grind 3/4 cup grated coconut, 5 pods garlic, 4 shallots, 1 spring curry leaves and 5 green chillies. Once the tapioca is cooked add the coconut paste into it. Add required amount of water and boil. Once it starts boiling add a few curry leaves and switch off the stove. Pour 1 teaspoon coconut oil into it. Serve with appams.
BAKED APPLE TAPIOCA
Mix 1/4 cup minute tapioca, 1/2 cup sugar and 1/8 teaspoon salt in saucepan. Stir in 2 cups boiling water and cook over moderate heat. Stir with wooden spoon 5 to 6 minutes until clear and thick. Place 4 cups sliced apples, peeled and cored in bottom of buttered 2 quart glass casserole dish. Sprinkle with 1/3 cup light brown sugar and dot with 1 tablespoon butter. Pour cooked tapioca over apples, pressing apples down with spoon. Bake 25 minutes in 230C oven. Press apples down two or three times during cooking. Serve warm with cream.