Instructions: Bring water to boil in small saucepan. Meanwhile, rinse tapioca pearls under running water in a fine wire-mesh colander and drain. Allow the surface water to penetrate and soften the tapioca. Add tapioca to boiling water. Reduce heat to low and simmer, stirring frequently, until most of the pearls have become clear and translucent (8 to 10 minutes). Stir in water chestnuts, 1/3 cup sugar and a pinch of salt. Simmer 2 minutes longer.

Remove from heat and spoon into small custard cups, or pour into an 8 inch serving dish. Set aside.

Mix the topping ingredients together in saucepan, blending until smooth.

Bring to a boil over medium heat, stirring constantly so that the flour does not lump. Reduce heat to low and cook 8 to 10 minutes, stirring frequently, or until the mixture is very thick and creamy. Spread topping evenly over the tapioca.

Serve warm, or at room temperature.

Variation: Instead of water chestnuts or jicama, try this pudding with sweet corn. Slice the kernels off a cob of fresh corn and cook with the tapioca, adding when about half the pearls have cleared.

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