My sister Cindy was a beautiful woman, and when she was young competed in pageants. Cindy was graceful as well as one of the most informed, well-read people I’ve ever known, but though she was a world-class baton twirler and played a clarinet passably, singing and dancing simply weren’t her strong points.
Nonetheless for a county-level Miss Mississippi preliminary, my mother (a formidable woman who loved her children) decided that Cindy should forego her baton-twirling—which Momma considered totally déclassé—and instead dance to the title tune from the Broadway musical, Thoroughly Modern Millie. Cindy practiced her heart out, but she placed first runner-up to a girl who belted out “Stand By Your Man” with such fury that the windows of the Calhoun City school gym rattled. (She also went to MSU; Cindy was enrolled at Ole Miss, and since three of the five judges were State fans, Mother, in a state of indignation, declared that was the deciding factor in their judgement.)
As a result, Cindy gave up competitions, and I inadvertently memorized the soundtrack to Thoroughly Modern Millie, including a tune called “The Tapioca”. For the past thirty years (or so) this song (“Join me in the Tapioca?”) was the closest I ever got to actually eating tapioca, since this pudding just isn’t something you typically find on the Southern sideboard. Consequently, tapioca has always in my mind been associated flappers, Fitzgerald and the 1920s. But recently I’ve had a bee in my bonnet over tapioca, a dish I hadn’t thought about in any depth for over thirty years, one I had yet to even taste, and nothing else would do except for me to cook and eat it.
Call it mental floss.
Now tapioca isn’t something you typically find in Southern supermarkets; oh, you might find containers of the pudding already made, but almost never the starch itself, usually sold as “pearls”. Tapioca pearls come in two sizes, large and small; the large pearls are about the size of a jeweler’s pearl, whereas the small pearls are the size of those candy sprinkles you’d buy to put on cakes and ice cream. Both are simply a processed form of cassava starch. Pearl tapioca is a common ingredient in South, East and Southeast Asian desserts such as falooda, kolak, sago soup, and in sweet drinks such as bubble tea, fruit slush and taho, so it probably shouldn’t come as much of a surprise to you all that the only place I could find it was at Mr. Chen’s up on I-55, my favorite shopping destination. I can get anything from Mr. Chen. Even frogs.
Nobody cooks tapioca exactly the same way. Everybody soaks the pearls, but for different lengths of time; everybody uses milk for cooking, but everybody uses a different kind of milk; everybody uses eggs, but some use yolks only, some use whipped whites, some use whole eggs, and I read at least two recipes that used all three and called it Colchester pudding. The only thing everyone agreed on was that the pudding needed to be cooked at an even, high heat, but not boiled. I soaked a cup of large pearls in two cups of water overnight. In the morning they looked very much like cottage cheese. I put the drained tapioca in a slow cooker on high with four cups whole milk and one cup whole cream (you could of course use five cups half-and-half, but I just didn’t have any on hand). After two hours of occasional stirring, the tapioca had thickened considerably, so I beat a whole egg with three egg yolks, tempered it into the mixture by adding the hot tapioca to the eggs bit by bit until it could be added without curdling, cooked it for another half hour then sweetened with a half cup of sugar and flavored with two teaspoons vanilla.
This procedure makes enough tapioca pudding—actually more a custard—for at least a dozen people. Served with raspberry sauce, at first taste, I felt I stood on the edge of a darkened bay staring at a green light on a distant dock.