Ingredients

• 8 tbsp. skim milk powder
• 600 ml. warm water
• 12 tbsp. tapioca flour, mixed with a little water
• 4 egg yolks
• 6 egg whites
• 8 tbsp. sugar
• 1 tbsp. vanilla essence
• 4 tbsp. chopped pistachios

How to Make Tapioca Pudding

• Boil the water, add the milk powder and vanilla essence.
• While stirring, add the tapioca flour and cook over a low heat for about 10 minutes.
• Remove from the heat and add the egg yolks slowly, stir from time to time to avoid skin forming.
• Whip the egg white with half the sugar, when stiff add the rest of the sugar.
• Mix the meringue slowly into the warm tapioca, then add pistachio.
• Pour the mixture into an oven proof dish and bake in a warm water bath at 190 degrees C for about 40 minutes. Dust with icing sugar and serve.