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Honey and Rose Water Tapioca Pudding Recipe

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April 22, 2011Honey and Rose Water Tapioca Pudding Recipe

When it comes to leading healthy lifestyles these days, many people choose to exist on opposite ends of the spectrum. There are folks who swear by boot camp workouts and power bars while others let it all hang out and slather on the butter. Heidi Swanson, a talented San Francisco-based author and the publisher of 101Cookbooks, takes the middle path. I have known Heidi for a number of years and am constantly energized by her smart and refreshing ideas.

Heidi’s latest book, Super Natural Every Day, hit the shelves this month. It’s a beautifully designed and photographed publication filled with inspiring recipes and ideas for living well. Heidi encourages readers to pause in their busy lives to connect with other people, nearby places, and ingredients at hand. You don’t have to travel far or stretch much to have a super and natural life every day. It’s an urban, modern, and holistic approach. 

Super Natural Every Day is also multicultural in its fluid integration of culinary concepts. Tempeh, soba, and raviolis are all part of the well-curated collection of vegetarian recipes that’s organized by meals, drinks, and treats. Heidi’s tapioca pudding intrigued me as it echoed an old-fashioned American preparation but with Middle Eastern and South Asian flair.

I used soymilk instead of regular milk because of my lactose intolerance and added some cardamom pods to up the Asian ante. Heidi suggested garnishing the pudding with pistachios or sliced raspberries. I went for both nuts and fruit but opted for seared strawberries because our local Santa Cruz County farmers are harvesting terrific berries right now. The pudding keeps well in the fridge for several so that you can sneak a satisfying snack whenever you’re in the mood.

This tapioca preparation is delicate compared to Southeast Asian sweet soups, such as Vietnamese che chuoi, that contain tapioca pearls and bananas in coconut milk. They may appear to be different animals but are of the same species. Both entail simmering small (1/8 inch wide) tapioca pearls in a sweet, rich liquid. Try the recipe below out and tweak it according to your palate and the fresh ingredients around you. It’s the natural way to cook well.

RECIPE

Honey and Rose Water Tapioca Pudding Recipe

Small bottles of rose water is available at Middle Eastern and South Asian markets, as well as well-stocked liquor stores. If you don’t have it, use 4 or 5 slightly crushed green cardamom pods.

Serves 4 to 6

3 cups whole milk or soymilk
1/3 cup small tapioca pearls
2 large egg yolks, lightly beaten
Generous 1/4 teaspoon fine sea salt
1/3 to 1/2 cup honey, mild kind preferrred
2 or 3 green cardamom pods, lightly crushed (optional)
Grated zest of 1 small lemon
1/2 to 1 teaspoon rose water
4 to 6 tablespoons chopped roasted pistachios
1 pint strawberries, roasted (optional)
Brown sugar (optional)

1. Pour 1 cup of the milk into a medium, heavy pot. Add the tapioca and soak for 30 to 60 minutes. Whisk in the egg yolks, salt, honey, and remaining 2 cups of milk. Add the cardamom pods, if using.

2. Over medium-low heat, slowly bring the mixture barely to a boil, stirring regularly. This takes about 15 minutes. Decrease the heat to gently simmer for 20 minutes or so. The cooking time depends on the size of the tapioca. The pearls will swell and go from opaque to nearly translucent. The custardy part will thicken dramatically as well. Continue tasting and assessing at this stage. Stir frequently during cooking to prevent scorching.

3. Remove from the 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. Cool completely and refrigerate if not serving right away.

4. If you elect to use the strawberries, sear them before serving. Halve each one and then toss in a couple teaspoons of brown sugar. Heat a nonstick skillet over high heat, then in batches, sear the strawberries. Let them cook, cut side down, for a couple of minutes, until you can smell them start to caramelize. Then, turn them over and let them sear on their curved side for about 30 seconds. Transfer to a plate and repeat with the remaining berries. The berries will release a thick red liquid as they sit.

5. To serve, warm the tapioca pudding then spoon it into individual serving bowls. Top with the toasted pistachios and offer the strawberries on the side.

Adapted from: Super Natural Every Day by Heidi Swanson

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Comments

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Cool!I finally knows what to do with the bottle of rose water I bought last week. I've been reading about Middle Eastern food, but is still a little intimidated by all those elaborate recipes. The combination of cardamom and rose water sound very Persian to me. I think I'll give it a try.

Posted by:Shirley |April 22, 2011 at 06:58 PM

Great & healthy recipe with milk. Nice..

Posted by:ShashaCatering |April 22, 2011 at 11:28 PM

Shirley: Keep the rose water in the fridge and it will last for a very long time!

Posted by:Andrea Nguyen |April 23, 2011 at 09:50 AM

Thank you for submiting this entry. At last i found this entry.

Posted by:saint petersburg hotels |April 23, 2011 at 12:41 PM

Well, I love pudding and this one seems really awesome. especially the Image looks so good, i feel like simply gulping it asap. LOL.

Posted by:Microwave Oven Reviews |April 24, 2011 at 07:50 AM

This entry is too good. thanks a lot!!

Posted by:moscow hotels |April 25, 2011 at 03:40 AM

Your cover picture looks amazing. That bowl looks so inviting and makes me want to go and grab it! :) Thanks for sharing!

Posted by:Dory |April 25, 2011 at 06:02 PM

I wonder if coconut milk would work.
@Shirley. In Morocco they add a bit of rosewater to water in the summer. It is supposed to have a cooling effect.

Posted by:May1girl |April 26, 2011 at 12:44 PM

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Link love addendum

Almost immediately after posting yesterday, I became aware of a few more sites I thought worth sharing: A blog about burgers in Bangkok; an inspiring yet entirely non food-related quote by Ira Glass about pursuing creative endeavours; A New York Times piece about the dangers of eating raw fish products in Thailand; A possible link between Thailand’s fish sauce consumption and low IQ scores from Global Post; and a PRI piece about street food in Bangkok featuring, well, me.

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Stir-fried Tomato and Eggs

Within China, there are wildly divergent ways of cooking almost any dish. Take kung pao chicken, for example. The Sichuanese are wild about their version with smoky dried chilis and crunchy peanuts, while folks from Guizhou province love theirs with fresh chilis and absolutely no peanuts, and Beijingers are just fine with their mild kung pao dishes. Another example is pan-fried dumplings, whose thinned-skinned Cantonese and thicker northern varieties each have their fans. Or Cantonese wontons versus Sichuan wontons. The list goes on and on.

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So I had always associated this dish with Cantonese cooking, until I moved to China and found that it tasted exactly the same at little diners and fast food stalls in Beijing and Shanghai. Fluffy eggs with lightly sweetened tomatoes, maybe another vegetable thrown it to fancy it up. It was oddly reassuring. Winter in Beijing may have been bone-chilling, smoggy, and depressing, but for the 10 minutes I was scarfing down stir-fried tomato and eggs at a local restaurant I may as well have been in the sub-tropical warmth of Hong Kong.

It's really hard to resist such a quick dish of eggs and juicy tomatoes. I actually feel a little odd publishing this as a recipe, since it's so easy you can just skim the directions and make it from memory. In addition to the title ingredients all you need is a little cooking oil, scallions, some sugar to sweeten up the tomatoes, and the usual salt and pepper. It's also a cinch to divide or multiply the portions. I find that 2 eggs and 1 tomato per person is the perfect ratio and, paired with rice, makes quite the filling meal. 

You can certainly have this for lunch or dinner, but I also have no qualms making a hearty post-yoga breakfast with the leftovers and some strong coffee.  

____________________________________

Stir-fried Eggs and Tomato

Serves 2

4 large eggs, beaten
1 tablespoon vegetable oil
Salt and pepper to taste
1 scallion, white parts chopped and green parts shredded
2 medium tomatoes, sliced into then wedges
1 teaspoon sugar

1. Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the cooking oil and swirl to coat the base. Pour in the eggs and cook undisturbed until a thin layer forms on the bottom, about 30 to 60 seconds, then scramble the eggs until they are cooked but still light and fluffy. Season to taste with salt and pepper (I find 1/4 teaspoon salt is good to start.) Scoop out the eggs onto a plate and set aside.

2. In the same pan, add the scallions whites and stir-fry until just aromatic, about 20 seconds. Add the tomatoes and cook for 1 to 2 minutes, until the juices start to release and the tomatoes wedges are slightly softened but still intact. Sprinkle sugar over the tomatoes.

3. Return the eggs to the pan and heat for another minute, stirring so they are well-mixed with the tomatoes.  Transfer to a serving dish and add the shredded scallion greens on top.

______________________________

More easy Chinese stir-fries to try:

Sichuan-Style Snow Peas

Kung Pao Chicken

Mongolian Beef

Silk Road Ginger and Carrot Stir-fry

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Lung Eed Locol Food

Am just back from Kentung, and no, I wasn’t able to avoid getting drenched. But before I get into that, here’s one of the more interesting places to eat in Chiang Rai.

Laap kai, chicken laap, is a common Isaan (northeastern Thai) dish, but as far as I can tell, is a rarity in northern Thailand. It wasn’t until 2008 and with the guidance of an article in a Thai-language food magazine that I encountered the dish. Since then, Lung Eed, a restaurant serving laap kai and a handful of other interesting northern-style dishes, has been my go-to place in Chiang Rai.

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Lung Eed Locol Food
Th Watpranorn, Chiang Rai
11.45am-9pm Mon-Sat

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Chinese Take-out Soups and Appetizers Cooking DVD

Chinese take-out has become a popular staple in American Dining. Now you can find out how to make some take-out favorites in your own kitchen. The dishes are simple and easy to follow!

Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple!

This DVD features : How to make take-out style broth; Wonton Soup, Egg Drops Soup, Fried Wontons, Egg Rolls, BBQ Spare Ribs, Char Siu (Roast Pork) and Special Chinese Sauces.

Hosted by Sifu Chui, a Hong Kong native, shares her passion for cooking home-style Chinatown dishes. In this series, she researches some popular take-out restaurants and their specialty dishes, then shows you how to create them in your own kitchen.

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Picnic for the Planet & Some Fried Chicken

Picnic for the Planet & Some Fried Chicken - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeLegion of DoomBurnt Lumpia on FacebookRecent PostsPicnic for the Planet & Some Fried ChickenHomemade Ube Pop TartsTwo Words: Done DealBanana 2 ConferenceFourGambas for Game DayFilipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho"Giveaway: Asian Ingredients 101 AppCoconut Eggnog with Coconut MoonshineQueso de Bola FondueCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesHow to Make LumpiaKalamansiLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultrySeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Homemade Ube Pop Tarts |Main

April 19, 2011Picnic for the Planet & Some Fried Chicken

This Friday April 22 is Earth Day. And to celebrate, The Nature Conservancy is encouraging people all around the world to step outside and head to their favorite outdoor spot to enjoy good food in the company of great people.

Picnic for the Planet is a celebration of the planet we live on, the food it provides and the people we share it with--after all, there's more to Earth Day than just recycling; our food choices can have huge impacts on our environment as well. According to The Nature Conservancy, you can take the following actions to make better food choices for the planet:

Eat Smart: Learn what's in your food, where it came from, and who it impacts.Eat Local: Where possible, buy food that is in season from local food producers.Eat Sustainably: Eat sustainable seafood — one of the only things that we eat that we still get from the wild.Eat Green: Eat more fruits and vegetables — it's good for your health and the planet's.Eat Out: Join us in the Picnic for the Planet!

To participate in Picnic for the Planet, people can choose a location and plot a picnic here: meetup.com/natureconservancy to help spread the word.

Heck, at the very least just head outside on your own and have a private picnic with some good eats.

What's that you say? What should you throw in your picnic basket? Well, chefs around the country (like Mario Batali, Alice Waters, and Eric Ripert) have all offered up their favorite picnic recipes to provide some outdoor eating inspiration.

And if those recipes aren't enough, how about some Filipino Fried Chicken from yours truly?

Chicken Fit for a Picnic

My recipe for fried chicken is a very simple and straightforward one. All I do is marinate some chicken wings in a mix of soy, kalamansi juice, garlic, and pepper. After an overnight soak, I drain the wings from the marinade, then just throw them in some hot oil--no flour, no batter. Not only does the marinade provide a wonderful tang to the chicken, but it also produces a nice mahogany color after frying.

And although my fried chicken is delectable hot out of the frying pan, it's also great when served at room temp, or even cold out of the fridge--perfect chicken for a picnic outside!

Filipino Fried Chicken

Serves 2-4

1/2 cup soy sauce
1/4 cup kalamansi juice, or lemon juice
4-5 garlic cloves, smashed and peeled
2 teaspoons freshly ground black pepper
2-3 pounds chicken wings
Vegetable oil, for frying

Combine the soy sauce, kalamansi juice, garlic, and pepper in a medium bowl. Place the chicken wings in a large zip-top bag, then pour the marinade into the bag. Marinate the chicken overnight in the refrigerator.

The next day, drain the chicken from the marinade. Pour oil into large skillet until the oil reaches a depth of 1/4-inch. Heat the oil until it reaches 350 degrees F. Working in batches, fry the chicken wings in the oil for 3-4 minutes per side.

Posted by Burnt Lumpia at 12:54 PM | Permalink

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Comments

That fried chicken looks awesome! I'm going to make that. :)

Posted by:pleasurepalate |April 19, 2011 at 01:42 PM

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Three Ballerina Tea Dieters' Drink

Box of Natural Green Brand 3 Ballerina Tea .

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