I have tried to make ‘Tapioca Pudding’ several times. I followed the instruction printed on the package of Tapioca Pearls. Every time I slightly burned the bottom of the saucepan. Then I decided to reduce the amount of Tapioca Pearls for the recipe, and I added Gelatine to help setting. It was a brilliant idea.


4 Servings


1/4 cup Small Tapioca Pearls *I used McKenzie’s Seed Tapioca (Sago)
*Note: You can increase the amount, but 1/3 cup is the maximum. Do not add too much extra.
2 cups Milk
2 tablespoons Caster Sugar
1 teaspoon Gelatine Powder
1 tablespoon Water
1/2 teaspoon Vanilla Extract *optional

Blueberry Sauce
1 cup Frozen OR Fresh Blueberries
2 tablespoons Caster Sugar
1 teaspoon Kirsch *optional
1/2 teaspoon Corn Starch Flour *mixed with 1 tablespoon Water

  1. Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak for 5-10 minutes.
  2. Place Milk and Sugar in a saucepan, heat over medium heat, stirring occasionally, and bring to the boil.
  3. Rinse Tapioca Pearls and add to the saucepan and bring back to the boil. Then reduce heat to very low and simmer, stirring continuously, for 10 to 15 minutes or until Tapioca Pearls are soft and transparent.
  4. Remove from the heat, add soaked Gelatine, and gently stir until Gelatine dissolves. Add Vanilla Extract if you like.
  5. When cooled to the room temperature, pour the mixture into jelly moulds or serving glasses. Today I used a medium size mixing bowl. Place in the fridge and leave to set completely. *Note: If you mould the jelly, I recommend to line with plastic food wrap or wet the moulds with water.
  6. Enjoy with your favourite fruit sauce.
  7. How to make Blueberry Sauce: Place Blueberries and Sugar in a heat-proof bowl and microwave for 2 minutes. Stir in Kirsch (*optional) and Corn Starch mixture, bring to the boil in the microwave, and stir. Cool completely.