top of page
Malted Milk & Biscoff Sago (Tapioca) Pudding

Tapioca seed pudding cooked in malted milk, served with Lotus Biscoff crumbs for an indulgent treat (or top with diced fresh mango for a healthier twist).



Preparation Time: 

5 minutes (+ 20 minutes cook time)



  • 1&1/2 cups milk

  • 1&1/2 cups water

  • 1 tablespoon Saunders’ Malt Extract

  • 2 tbsp granulated sweetener of choice (we used xylitol)

  • 1/3 cup tapioca seeds*

  • 4 Lotus Biscoff biscuits

Note: *Tapioca seeds are available from most Asian grocers and some supermarkets (including the Mackenzies brand we used). They are smaller in size than sago pearls.

  1. Bring milk and water to a simmer in a medium saucepan. Add malt extract and sweetener to the warm milk and stir to dissolve.

  2. Bring to the boil and add tapioca seeds. Bring back to a simmer and reduce heat to low. Cook, stirring occasionally for 10-15 minutes until the tapioca seeds become translucent and most of the liquid has been absorbed.

  3. Divide pudding between two serving bowls or glasses and top with crumbed Lotus Biscoff biscuits.

bottom of page