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Banana Tapioca PuddingPies, Pastries & Desserts
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Submitted by Tina Dubois' s Recipe Box
on Sunday, December 09, 2007
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| Makes: | 6 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 25 minutes |
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I can remember when my grandma cooked tapioca the vanilla flavor in it smelled so good; but I always wondered what tapioca was. From Wikipedia -Tapioca is essentially a flavourless starchy ingredient produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter (although larger grain sizes are available). These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta. These tapioca pearls are made mostly of tapioca starch, which comes from the tapioca, or bitter-cassava plant. In other parts of the world, the bitter-cassava plant may be called mandioca, aipim, macaxeira, manioca, boba, or yuca.
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| Ingredients |
| 2 3/4 cup milk |
3 tbsp quick cooking Tapioca |
| 1/3 cup sugar |
1 egg slightly beaten |
| 1 tsp vanilla or almond extract |
2 banana sliced |
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| | | Directions | In saucepan combine milk, tapioca, sugar, and egg. Let stand for five minutes. Over medium heat, cook and stir until the mixture comes to a full boil; remove from heat. Stir in the vanilla and bananas. Cool for 20 minutes; serving warm or cold.
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