My mom used to make tapioca pudding for us all the time when we were growing up in the Philippines but since fresh cow’s milk was not very easily obtainable, she made it with evaporated milk or evaporada as we called it. I have to say, we love tapioca pudding made with evaporated milk more than fresh milk. The evaporated milk gives it a creaminess and a rich flavor that you just don’t get from plain, bland cow’s milk. Give this recipe a try and you’ll see exactly what I mean.
FLUFFY TAPIOCA PUDDING
1 egg, separated
6 tbsp. sugar, divided
3 tbsp. MINUTE tapioca
2 cups evaporated milk
1 tsp. vanilla
Beat egg white in small bowl with electric mixer on high speed until foamy.
Gradually add 3 tbsp. sugar, beating until soft peaks form.
Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
Quickly fold egg white mixture into hot tapioca in saucepan until well blended.
Stir in vanilla.
Cool 20 minutes; stir.
Serve warm or chilled.
For creamier pudding, place plastic wrap on surface of pudding while cooling.
Stir before serving.
NOTE: Store leftover pudding in refrigerator.
TO PREPARE DIFFERENT SERVING SIZES:
To Double: Use 1/3 cup tapioca and double all other ingredients.
Makes 6½ cups or 8-10 servings.
To Halve: Use 1 egg and 1/2 of the other ingredients.
Makes 1¾ cups or 2-3 servings.
I’ve had this recipe a long time. I don’t remember where I got it from but I believe there are several variations of it floating around out there. What first caught my attention with this dessert was that it called for a can of Mountain Dew! How weird is that? Since then, I’ve made it with 7-Up, Cherry 7-Up, and Sprite, both regular and diet. They all work fine.
This recipe is really easy to make. The hardest part is wrapping the little apple wedges in crescent roll dough and it’s not so much that it’s hard, as that it takes a bit of time, but these apple dumplings are sooo good that it’s well worth it. Don’t worry about stretching, pulling or ripping the crescent roll dough. Just patch and pinch it back together. It’s really forgiving and will bake up just fine. You really need to give this recipe a try. My kids love it and everytime I take it anywhere, this dessert is the first one to get wiped out!
COUNTRY APPLE DUMPLINGS
2 large apples, peeled and cored
2 (10-oz.) cans refrigerated crescent roll dough
1 cup butter
1 cup white sugar
1 tsp. ground cinnamon
1 tsp. vanilla
1 (12-oz.) can Mountain Dew
vanilla ice cream or whipped cream for serving
Preheat the oven to 350° F. Grease a 9×13 inch baking dish.
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles.
Wrap each apple wedge in a crescent roll triangle. I just stretch and pinch the dough as I need to in order to completely encase the apple wedge.
Place dumplings in the baking dish trying not to let them touch each other.
Bake for 15-20 minutes.
While dumplings are baking, melt butter, sugar, cinnamon, and vanilla together in a small saucepan.
Pull dumplings out of oven and flip each one over so browned side is down.
Pour melted butter mixture over the dumplings.
Next pour Mountain Dew over the dumplings.
Return to oven and bake for an additional 20 minutes or until golden brown.