Baked Tapioca Pudding

Baked Tapioca Pudding is a delightful dessert that offers a unique combination of textures and flavors. This dish features creamy, vanilla-infused custard filled with chewy tapioca pearls, all encased in a buttery crust. Perfect for family gatherings or cozy evenings at home, this pudding is sure to impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Nostalgic Comfort: Baked Tapioca Pudding brings back fond memories with its rich, creamy layers and chewy texture.
• Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all levels.
• Versatile Dessert: Enjoy it warm or chilled; it’s delicious any way you serve it!
• Impressive Presentation: The golden crust and creamy filling make for a stunning dessert that looks as good as it tastes.
• Customizable Flavors: Add your favorite spices or fruits to personalize the flavor profile.

Tools and Preparation

To create the perfect Baked Tapioca Pudding, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Baking dish
• Saucepan
• Whisk

Importance of Each Tool

• Mixing bowl: A sturdy mixing bowl allows for easy combination of dry and wet ingredients without spills.
• Rolling pin: This tool helps achieve an even thickness for the crust, ensuring a perfectly baked base.
• Baking dish: A good quality baking dish provides even heat distribution, helping to set the custard properly.
• Saucepan: A non-stick saucepan makes cooking the tapioca pearls hassle-free while preventing sticking.

Ingredients

Baked Tapioca Custard Pie – A nostalgic gem! Silky vanilla-kissed custard studded with chewy tapioca pearls, all cradled in a buttery, golden crust. Comfort in every spoonful.

For the Crust

• 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

For the Filling

• 100g uncooked tapioca pearls (sago)
• 350g milk
• 2 eggs
• 100g granulated sugar
• 30g cornstarch
• 1 tbsp vanilla extract
• 1 egg

How to Make Baked Tapioca Pudding

Step 1: Prepare the Crust

1. In a large bowl, combine the flour, milk powder, salt, and sugar.
2. Cut in the softened butter until the mixture resembles coarse crumbs.
3. Add the egg and vanilla extract; mix to form a smooth dough.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 2: Soak the Tapioca Pearls

1. Preheat your oven to 350°F (175°C).
2. Soak tapioca pearls in water for about 30 minutes, then drain.

Step 3: Cook the Tapioca Mixture

1. In a saucepan over medium heat, combine soaked tapioca and milk.
2. Cook while stirring frequently until pearls are translucent and mixture thickens (about 15 minutes). Remove from heat.

Step 4: Prepare the Custard Filling

1. In a mixing bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth.
2. Slowly temper this egg mixture by adding hot tapioca milk while whisking constantly.
3. Return combined custard mixture to saucepan; cook on low heat until thickened. Remove from heat.

Step 5: Assemble and Bake

1. Roll out chilled dough; press evenly into a greased baking dish.
2. Pour tapioca custard over the crust.
3. Brush edges of crust with beaten egg for a golden finish.
4. Bake in preheated oven for 45-55 minutes until custard is set and crust is golden brown.

Enjoy your delicious Baked Tapioca Pudding!

How to Serve Baked Tapioca Pudding

Baked Tapioca Pudding is a delightful dessert that can be enjoyed in various ways. Whether you serve it warm or chilled, this comforting dish is sure to impress your guests. Here are some serving suggestions to elevate your pudding experience.

Warm with Fresh Fruits

• Berries: Top with fresh strawberries, blueberries, or raspberries for a burst of flavor and color.
• Sliced Bananas: Add sliced bananas for a creamy texture and natural sweetness.
• Mango Chunks: Fresh mango adds a tropical twist that pairs beautifully with the vanilla custard.

Drizzled with Sauces

• Caramel Sauce: A drizzle of warm caramel brings a rich sweetness that complements the tapioca.
• Chocolate Sauce: For chocolate lovers, this adds an indulgent touch to each bite.
• Coconut Cream: A dollop of coconut cream enhances the tropical flavors and adds creaminess.

Accompanied by Whipped Cream

• Homemade Whipped Cream: Lightly sweetened whipped cream provides a fluffy contrast to the pudding’s texture.
• Coconut Whipped Cream: For a dairy-free option, try coconut whipped cream for added flavor.

How to Perfect Baked Tapioca Pudding

Perfecting your Baked Tapioca Pudding can take your dessert to the next level. Follow these tips for an excellent result every time.

• Boldly soak tapioca pearls: Soaking them adequately ensures they cook evenly and become perfectly tender.
• Boldly temper eggs slowly: Gradually adding the hot mixture to the eggs prevents them from scrambling, ensuring a smooth custard.
• Boldly pre-bake the crust: Pre-baking the crust slightly helps it stay crisp even after baking with the custard filling.
• Boldly monitor baking time: Keep an eye on your pudding as it bakes; you want a golden crust and set filling without overcooking.

Best Side Dishes for Baked Tapioca Pudding

To create a well-rounded dessert experience, consider pairing your Baked Tapioca Pudding with these delicious side dishes. Each adds its unique flavor and texture.

1. Fresh Fruit Salad: A mix of seasonal fruits provides brightness and freshness that balances the richness of the pudding.
2. Vanilla Ice Cream: The classic combination of warm pudding and cold ice cream creates a delightful contrast in temperatures.
3. Crispy Cookies: Serve crunchy cookies on the side for added texture; shortbread or biscotti works wonderfully.
4. Nut Compote: A blend of toasted nuts in honey offers a crunchy topping that complements the creamy pudding.
5. Chilled Sorbet: A light sorbet can cleanse the palate while adding refreshing fruit flavors alongside your pudding.
6. Almond Cake Slices: Moist almond cake gives an elegant touch and pairs nicely with the tapioca’s silky texture.

Common Mistakes to Avoid

Baking Baked Tapioca Pudding can be a delightful experience, but there are common pitfalls that can affect the outcome.

• Overmixing the Dough: When preparing the crust, overmixing can lead to a tough texture. Mix just until combined for a tender base.
• Ignoring Soaking Time: Failing to soak tapioca pearls properly may result in a chewy and unpleasant texture. Always soak them for at least 30 minutes.
• Underbaking the Custard: A custard that isn’t baked long enough won’t set properly. Ensure it’s baked until the edges are golden and the center is firm.
• Using Cold Ingredients: Cold eggs or milk can impact the emulsification process, leading to inconsistent texture. Use room temperature ingredients for best results.
• Skipping the Egg Wash: Not brushing the crust with egg wash will result in a pale finish. Apply it generously for a beautiful golden hue.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the pudding to cool completely before sealing it in a container.

Freezing Baked Tapioca Pudding

• Wrap tightly in plastic wrap and then aluminum foil for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating Baked Tapioca Pudding

• Oven: Preheat to 350°F (175°C) and heat covered for about 20 minutes until warmed through.
• Microwave: Heat individual portions on medium power for 30-60 seconds, checking frequently.
• Stovetop: Place in a small saucepan over low heat, stirring gently until warmed.

Frequently Asked Questions

Here are some common questions about Baked Tapioca Pudding that might help you perfect your dish.

What is Baked Tapioca Pudding?

Baked Tapioca Pudding is a dessert made from tapioca pearls cooked in milk and sugar, then baked into a custard-like filling within a pastry crust.

Can I use different flavors for Baked Tapioca Pudding?

Yes! You can customize the flavor by adding chocolate, coconut, or even fruit purees to enhance your pudding.

How do I know when Baked Tapioca Pudding is done?

It’s done when the custard is set and has a slight jiggle in the center. The top should also be lightly browned.

Can I make this recipe vegan?

You can substitute eggs with flaxseed meal or applesauce and use non-dairy milk to make a vegan version of Baked Tapioca Pudding.

Final Thoughts

Baked Tapioca Pudding is a comforting dessert that combines creamy custard with chewy pearls, making it truly delightful. With options for customization, you can easily adapt this recipe to suit your taste preferences. Don’t hesitate to try it out!

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Baked Tapioca Pudding

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• Author: Amelia
• Total Time: 1 hour 25 minutes
• Yield: Approximately 8 servings 1x

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Description

Baked Tapioca Pudding is a delightful dessert that combines creamy custard with chewy tapioca pearls, all nestled in a buttery crust. This nostalgic treat evokes fond memories and is perfect for family gatherings or cozy evenings at home. With its golden crust, silky filling, and customizable flavors, this pudding impresses both in presentation and taste. Whether served warm with fresh fruits or chilled with whipped cream, each bite offers a comforting experience that is sure to satisfy your sweet tooth.

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Ingredients

Scale 1x2x3x

• 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
• 350g milk
• 2 eggs
• 100g granulated sugar
• 30g cornstarch
• 1 tbsp vanilla extract
• 1 egg

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Instructions

1. Prepare the crust by combining flour, milk powder, salt, and sugar in a bowl. Cut in softened butter until crumbly, then add the egg and vanilla to form a dough. Refrigerate for 30 minutes.
2. Soak the tapioca pearls in water for 30 minutes; drain afterward.
3. Cook the soaked tapioca with milk over medium heat until translucent (about 15 minutes). Remove from heat.
4. Whisk together eggs, sugar, cornstarch, and vanilla in a bowl; temper this mixture by gradually adding hot tapioca milk while whisking continuously. Return to low heat until thickened.
5. Roll out the chilled dough and press it into a greased baking dish. Pour the tapioca custard over the crust, brush edges with beaten egg for a golden finish, and bake at 350°F (175°C) for 45-55 minutes until set.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 290
• Sugar: 18g
• Sodium: 75mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 63mg