2 cups whole milk
1/2 cup sugar
1/4 cup small pearl tapioca (not instant)
1 teaspoon matcha powder*
zest and juice from 1/2 tangerine
Set the slow cooker on low. Pour the milk, tapioca, matcha and sugar in, whisk until the sugar dissolves. Cook for 1 1/2 hours, or until the tapioca is soft and translucent. Stir in the egg, zests and juice. Cook an additional 1/2 hour. Serve warm.
*If you don't have matcha powder, seep 2 green tea bags in the milk for 1/2 hour before cooking, discarding the bags.
Yield: about 4 servings
Note: for more traditional tapioca pudding made in the slow cooker, eliminate the green tea/matcha and juice/zest and sub about a tablespoon of vanilla.