Wednesday, April 20, 2011

Honey & Rose Water Tapioca

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Pudding is becoming one of my very favorite things to make. I like that it’s a slow process, if you’re doing right. It’s mindful cooking, not a 5 minute meal on your way out the door. It requires attention, and time. I like that it forces you to slow down for just a bit, to really enjoy the process.

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So when I started flipping through Heidi Swansons new cookbook, Super Natural Every Day, the first recipe that popped out at me was her Honey & Rosewater Tapioca. It’s the ultimate slow down and enjoy recipe, there’s lot of stirring, watching, tasting, chopping of pistachios. It’s one for a long saturday afternoon.

The end product is totally worth the wait, too. It’s creamy, with bits of chewy tapioca, brightened by lemon zest, and perfectly accented by the pistachios on top. I didn’t have any rosewater to add, but I can only imagine that it would make it even more luxe.

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Also, I’m a bit smitten with Heidi’s book. It’s so beautiful, filled with her amazing photography. You can tell how much love and care when into it’s creation. I love the conversational nature of her recipes, they are so easy to understand and implement. I’m sure you’ll be seeing a lot more from Super Natural Every Day around here, and I definitely recommend picking up a copy for yourself.


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Honey & Rosewater Tapioca

From Heidi Swanson’s Super Natural Every Day

Serves 4-6

3 cups / 710 ml milk

1/3 cup / 2.5 oz / 70 g small pearl tapioca

2 large egg yolks, lightly beaten

1/4 tsp fine-grain sea salt

1/3 cup / 80 ml mild honey (I used clover)
2 tablespoons muscavdo sugar (i used organic dark brown sugar)

Grated zest of 1 small lemon

1/4 to 1 tsp rose water (I didn’t use this)
Chopped toasted pistachios

Soak the tapioca in 1 cup of the milk in a medium, heavy saucepan for 30 – 60 minutes. Whisk in the yolks, salt, honey, and remaining milk.

Over medium-low heat, slowly bring the mixture barely to a boil over medium-low heat, stirring regularly. This will take about 15 minutes. Decrease the heat and let the mixture fall to a gentle simmer. Keep it there, sitting, until the tapioca is fully cooked, another 20 minutes or so. The time needed can be significantly longer (or shorter) depending on the size of the tapioca pearls you’re using. The tapioca will tell you when it’s ready, if you watch carefully the pearls will swell up and become almost entirely translucent. The custardy part of the pudding will thicken dramatically as well. Continue tasting and assessing at this stage. It is even more critical to keep stirring at this point to avoid scorching.

Remove from heat, stir in the lemon zest, then let the pudding cool a bit; it will thicken more as it cools. Stir in the rose water and wait another few minutes. The tapioca tastes best served warm, topped with toasted pistachios, but is delicious cold as well.

39 comments:

  1. I am anxiously waiting for Ms. Swanson's cookbook to come in the mail, maybe it will even be on my doorstep tonight. This will be a recipe I try right away, I have rose water in my pantry, just waiting for a new recipe.

    -Brenda

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  2. GORGEOUS PHOTOS!!!!!! I can't wait to make this one for my husband who loves both pistachios AND rose water

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  3. This looks amazing. I just bought some tapioca too, so I think I have to make this!

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  4. I'm a huge fan of Heidi's books, and this one is no exception. Beautiful photos!

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  5. It´s so beautiful!!! I´m happy to met you!!!

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  6. I should start making more puddings. Especially love the ones with tapioca.

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  7. Lovely! What treatment do you use on your photos? I love that warm, honey-coated look.

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  8. Mmmm. So beautiful! I am loving the book and have all the ingredients for this pudding... might just go make this right now :)

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  9. Oh Hannah this is so stunning. Thanks for sharing this recipe. I think it appears I MUST get this book.

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  10. Your pictures truly take my breath away. I am a huge fan of tapioca pudding... always have been. And just seeing these images and reading your post, I'm feeling relaxed... just as I would be if I had a big bowl of this in front of me.

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  11. Sounds amazing Hannah! Your photos are so fab that I think you could make anything look appetizing! Thanks for the post, can't wait for my book to arrive!

    Hogs & Quiches,
    Heather

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  12. Beautiful post Hannah! You have incredible food styling and photographic talent. I am entranced by every post you write. You are definitely going places!

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  13. I have no idea how you make brown eggs look so lovely...but you do!

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  14. Yum, as a pistachio lover I do declare this recipe needs to be made very soon!
    And I agree your photos are lovely!

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  15. Yum yum and yummm!! These little pots of goodness look so fresh and light! I'm waiting on my order of Heidi's book and I cannot wait to flip through the pages too! The pistachios are a lovely touch!

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  16. I love pudding desserts but don't make them enough these days. I must change that soon!

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  17. I'm so glad to see you've already dived in deep to Super Natural Every Day! I'm so deep into the book, I can hardly tweet about anything else! I'm eating the oatcakes as I type and the combination of maple and salt is perfectly balanced!

    I got home yesterday and realized the yogurt biscuit recipe called for whole wheat pastry flour or spelt flour. Feel kinda silly for clogging up twitter and adding to the confusion :l

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  18. Tapioca is a staple in my part of world. Always thought tapioca to be eaten savory. A pudding intrigues me. Have book marked it to try as soon as I get my topioca. Photos are jaw droppingly good.

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  19. your photos are gorgeous as are the tapioca puddings!! im definitely going to put an order in for this cookbook! :)

    great space you have here - glad i stumble upon it today!

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  20. Looks amazing. I just got Heidi's book too - I'm floored by it. I love your presentation in this post! Beautiful!

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  21. sounds amazing! I just posted quinoa pudding with rose water. will try this with the pearls next time.

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  22. I can't wait to get Heidi's book! Everyone's posting such good recipes from it. This looks really yummy.

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  23. Beautiful! Your stunning photos make me want to try every thing you make:)
    -Erin

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  24. This looks so yummy! And it's gluten free! Being coeliac, I'm always looking for new recipes :) Your photography is always so beautiful!

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  25. Hannah - this looks so beautiful AND delicious...

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  26. just wanted to tell you that i absolutely love your photos. there's something that just makes them seem so wistful, like fragile moments. i'll end it there before it gets too weird :P

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  27. this reminds me of an Egyptian pudding-like "drink" my mum always makes ...except it doesn't include tapioca and we stir in raisins and pistachios at the end instead of lemon zest - so good!

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  28. Beautiful pictures and recipe, as always!!!!! and looks delicious!!!!

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  30. Hannah, this is so lovely! I am a fiend for homemade pudding, making it and eating it :) I love, love your new photography site too, lovely stuff girl!

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  32. I love Heidi's blog, and went straight to Amazon and bought her book after reading your post. But I am not going to wait til it arrives to make this recipe- it's going on the stove now!

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  33. Yummy! This is truly delicious, exotic and delicious. Great recipe!

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  34. This looks amazing.
    I just discovered your site and I'm so impressed! It's so nice to find other teen food bloggers, and your site just makes me strive to make mine better! Haha.
    Your photography is truly amazing and your food looks devine!

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  35. In a large bowl, whisk together the ateş ve su buz devri brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup This dish is really amazing to eat.As there has been mixed many awesome ingredients kafa topu so it should be delicious for everyone.I would like to make this dish and will eat with my family.

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