Baked Tapioca Pudding
Indulge in the warmth of our Baked Tapioca Pudding – a creamy delight with delicious pearls and a golden crust. #lunarnewyear2024
- Prep: 45 minutes
Ingredients
- Tapioca Pudding Ingredients:
- 90 g small tapioca pearls
- 2 cups (500 ml) Canadian milk
- 4 tbsp (60 ml) custard powder
- 2 eggs, lightly beaten
- 100 ml (1/2 cup + 1 Tbsp) Canadian evaporated milk
- 90 g sugar
- 40 g unsalted Canadian butter
- Crust Ingredients:
- 60 g unsalted Canadian butter, softened (room temperature)
- 60 g sugar
- 1 large egg (save some aside for egg wash)
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) baking powder
- 115 g all-purpose flour
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Preparation
Preheat the oven to 400F (200C).
Cook tapioca pearls as per package directions.
Combine custard powder with 200 ml Canadian milk, stir in the beaten egg. Set aside.
In a small saucepan, pour in Canadian evaporated milk and the remaining 300 ml Canadian milk together with sugar and butter. Stir on medium heat until well combined.
Stir in the egg mixture and continue to cook. Stir constantly while cooking until thickened. Lastly, add cooked tapioca pearls and mix to combine.
Pour mixture into oven-safe dish
Make crust dough. Combine butter, sugar, and egg first, then, add the flour, salt, baking powder, and vanilla. Mix thoroughly.
Crust dough will be sticky. Wrap with cling wrap and refrigerate for 20 minutes.
Mold the dough into desired shape and place on top of tapioca pudding in the dish. Brush with egg wash.
Bake for 15-20 mins until lightly golden brown. Serve hot and enjoy!
