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.
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
- 350g milk
- 2 eggs
- 100g granulated sugar
- 30g cornstarch
- 1 tbsp vanilla extract
- 1 egg
Instructions
- 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.
- Soak the tapioca pearls in water for 30 minutes; drain afterward.
- Cook the soaked tapioca with milk over medium heat until translucent (about 15 minutes). Remove from heat.
- 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.
- 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