This recipe has been in my mom's family for several generations; it comes via her father's mother, and now Cole has tried it and promised to carry on the tradition (although to be honest I only told him it was tapioca pudding -- I knew that he, like most people, would have a hard time getting past the name). He liked the sweet and tangy flavors, though, and I hope you will, too. Best served warm.
In a large saucepan combine
1 1/2 quarts buttermilk
1 cup raisins
1/2 cup tapioca
and cook until tapioca is clear, stirring constantly.
In a bowl combine
3/4 cup sugar
2 eggs, beaten
and mix thoroughly. Add to buttermilk mixture, and continue to stir over low heat until thick.
Add salt and cinnamon to taste.
Sprinkle a little nutmeg on top of each serving.
Hmmm... I've never made this in Taiwan because buttermilk is not available. I have just sent away for a catalog, however, from the Yogourmet company, from whom I buy my yogurt starter, as I see they also sell a buttermilk starter. I will update you once I have more information. Tapioca is available at Walason's, I believe.