Amish Butterscotch Tapioca

Prep Time
Cook Time
Ready In

Recipe: #21313

October 13, 2015

"From a collection of Amish recipes. DO NOT use instant (Minute) tapioca. Bob's Red Mill makes a small pearl tapioca. Needs to chill at least 3 hours. I have changed the amount of butter after reading Twissis' review and making it myself."

Original is 8 servings


  • Serving Size: 1 (407.2 g)
  • Calories 680.8
  • Total Fat - 39.8 g
  • Saturated Fat - 16 g
  • Cholesterol - 1337.1 mg
  • Sodium - 417.1 mg
  • Total Carbohydrate - 60 g
  • Dietary Fiber - 0 g
  • Sugars - 55 g
  • Protein - 20.7 g
  • Calcium - 213.2 mg
  • Iron - 3.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix together water, tapioca and salt in large saucepan. Heat to boil over medium heat. Reduce heat to low; simmer, stirring occasionally, 15 minutes.

Step 2

Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes. Remove from heat.

Step 3

Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.

Step 4

Remove from heat; stir in butter and vanilla extract.

Step 5

Stir into tapioca mixture. Pour into custard cups or bowls. Chill completely before serving, about 3 hours or overnight.


No special items needed.

2 Reviews


Made as written for the What's on the Menu? Game @ FF&F because I was happily able to renew my fondness for tapioca recently when a friend from the US brought me a supply. I so loved the flavor of this pudding, but did have 2 issues. It was more liquid than expected, but maybe the Amish prefer it that way & it didn't stop me from devouring it w/enthusiasm. My main issue was the amt of butter & the fact I couldn't get it incorporated well enough to prevent an oily layer of it on top of the pudding that required skimming. This will be made again w/a reduction to 1/3 or 1/4 cup of butter. Thx for sharing the recipe for this tasty treat w/us.


review by:
(5 May 2016)


We all loved this, it was so good, thanks so much!


review by:
(19 Oct 2015)

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