Brazilian Red Wine Tapioca Pudding (Sagu de Vinho)

Ingredients

• 0.5 cup small tapioca pearls
• 750 ml California red wine (Use a red wine you would happily drink.)
• 1.5 cups granulated sugar
• 1 cinnamon stick
• 3 whole cloves (Use 3 to 4 cloves.)
• 0.25 cup water (For soaking the tapioca pearls; if the sagu becomes too thick or sticky, add more water 1/4 cup at a time with the heat off.)
• 1 can sweetened condensed milk
• 1.5 cups whole milk
• 2 tbsp powdered milk
• 1 tbsp cornstarch
• 1 tsp vanilla extract (Alternatively, use the seeds of 1 vanilla bean.)

Steps

1. 1

   Make the crème first. In a medium saucepan, combine the sweetened condensed milk, whole milk, powdered milk, and cornstarch.

2. 2

   Place the saucepan over medium heat and whisk constantly for about 10 minutes, until the mixture begins to thicken.

3. 3

   Lower the heat and continue stirring with a spatula for another 5 minutes, until the crème is silky and smooth.

4. 4

   Stir in the vanilla extract, or the seeds from 1 vanilla bean.

5. 5

   If the crème has small lumps, pass it through a fine-mesh strainer while it is still warm. Transfer it to a bowl, cover with plastic wrap pressed directly against the surface, and let it cool.

6. 6

   While the wine heats, place the tapioca pearls in a bowl with 1 cup of water. Let them hydrate for 5 minutes.

7. 7

   For the sagu, combine the red wine, granulated sugar, cinnamon stick, and whole cloves in a large, heavy-bottomed pot. Bring the mixture to a boil.

8. 8

   Once the wine boils, add the hydrated tapioca pearls along with their soaking water.

9. 9

   Reduce the heat to low and cook, stirring frequently, for 16 to 18 minutes. Continue until the pearls are mostly translucent with only a tiny white dot remaining in the center.

10. 10

    If the liquid becomes too thick or sticky, turn off the heat and add water 1/4 cup at a time, stirring after each addition. This helps break up the starch and keeps the sagu from becoming too gluey.

11. 11

    Remove the sagu from the heat and let it rest in the hot liquid for 10 minutes to finish cooking. The pearls should become completely translucent and glossy.

12. 12

    Serve the sagu warm or chilled in coupes or small bowls, finishing each serving with a generous dollop of the cooled crème.

Notes

The source does not specify a chilling duration for the crème or sagu. Additional water is added only as needed if the cooking liquid becomes too thick or sticky.

Nutrition per serving

• dessert
• Brazilian
• Latin American
• vegetarian
• gluten-free
• tapioca
• wine dessert
• stovetop