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Maggie's Tapioca Pudding
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Maggies favorite breakfast. Quick-cooking tapioca ensures you can make this recipe quickly. A good old-fashioned Brishtish-style custard powder ensures it will taste great. | |
4 c | soy milk, divided 3¾ & ¼ |
3 T | quick-cooking tapioca |
3 T | honey |
maple syrup, alternative | |
2 T | artificial sweetener, alternative |
1 t | ground cardamon or Chinese 5-spice |
1 env Plain Revival Soy, unsweetened | |
2 T | Birds Custard Powder |
Pour milk into a 2 qt glass measuring cup/bowl. Sprinkle w/tapioca & wait for 3 min. Cook on high in microwave oven for 3 min. In small bowl, dissolve custard powder in remaining milk. Stir sweetener & soy powder into heated milk. Cook on high for 2 min. Stir & cook on high for 1 min. Repeat stirring & cooking at whatever intervals work w/oven until mixture boils but doesn't boil over. Stir in custard mixture & cook for 30 sec. Stir & repeat until thickens, ensuring it doesn't boil over. Remove & cool before serving.
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