Instant Pot Cardamom & Almond Tapioca Pudding
- 1 1/4 cup milk
- 100 g sugar
- 1/2 tsp cardamom powder
- 115 ml water
- 60 g tapioca pearls
- 30 g roasted almonds silver
Put the trivet and add 2 cups of water in an instant pot.
Use a strainer and rinse the tapioca pearls.
Put them in a heat protected bowl and add water, milk, cardamom powder and sugar and mix well until the sugar dissolves.
Place the bowl on the trivet and cover with the lid.
Cook on “high” pressure for 8 minutes .
Release the pressure naturally.
Take out the bowl and briskly mix the tapioca mixture, immediately pour into the glass.
Garnish with roasted almond silvers and cool before serving.
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