mntwister
Assistant Cook
Greetings. I love Kraft Minute Tapioca. I usually make the entire box at one time. One box takes a full gallon of milk, 6 eggs, the tapioca and 2 cups of sugar.
I love my tapioca to be kind of like a gel, real gooey. But when I substituted Splenda for the sugar, it came out more of a foamy texture and I didn't like it at all. I figure it must be the breaking down of the sugar creates a syrup so to speak, which makes the tapioca more gooey. I am wondering if anyone knows how I could use the splenda or other sugar substitute and keep the texture the same as it should be (the way it comes out as directed on the side of the box with the sugar). Would more eggs help? Less eggs? I am really hoping I can find a way to make it without the added sugar that has the texture of the recipe on the box.
I love my tapioca to be kind of like a gel, real gooey. But when I substituted Splenda for the sugar, it came out more of a foamy texture and I didn't like it at all. I figure it must be the breaking down of the sugar creates a syrup so to speak, which makes the tapioca more gooey. I am wondering if anyone knows how I could use the splenda or other sugar substitute and keep the texture the same as it should be (the way it comes out as directed on the side of the box with the sugar). Would more eggs help? Less eggs? I am really hoping I can find a way to make it without the added sugar that has the texture of the recipe on the box.