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Baked Tapioca Pudding

Baked Tapioca Pudding
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Indulge in the comforting goodness of Baked Tapioca Pudding, a nostalgic dessert that captures the essence of home. This delightful treat features chewy tapioca pearls enveloped in a rich, creamy vanilla custard, all resting on a buttery, flaky crust. Perfect for family gatherings or cozy weeknights, this recipe is easy to make and sure to please both kids and adults alike. With its harmonious blend of textures and flavors, each bite transports you back to sweet memories shared around the table. Whether enjoyed warm or cold, this Baked Tapioca Pudding is not just a dessert; it’s a warm hug in a dish.

Ingredients

Scale
  • 220g all-purpose flour
  • 25g milk powder
  • ¼ tsp salt
  • 135g unsalted butter, softened
  • 135g granulated sugar
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • 100g uncooked tapioca pearls (sago)
  • 350g milk
  • 2 eggs
  • 100g granulated sugar
  • 30g cornstarch
  • 1 tbsp vanilla extract
  • 1 egg

Instructions

  1. Prepare the crust by combining flour, milk powder, salt, and sugar in a bowl. Cut in softened butter until crumbly. Mix in an egg and vanilla extract until smooth.
  2. Chill the dough for 30 minutes wrapped in plastic wrap.
  3. Soak tapioca pearls in water for 30 minutes; drain.
  4. Cook soaked tapioca with milk over medium heat until thickened (about 15 minutes).
  5. Whisk together eggs, sugar, cornstarch, and vanilla extract until smooth. Temper with hot tapioca mixture.
  6. Combine mixtures over low heat until thickened again.
  7. Roll out chilled dough and press into a greased baking dish.
  8. Pour custard over the crust and brush edges with beaten egg.
  9. Bake at 350°F (175°C) for 45-55 minutes or until golden brown.

Nutrition

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