Baked Tapioca Pudding
Baked Tapioca Pudding is a delightful dessert that envelops you in warmth and nostalgia with every spoonful. This creamy custard, enriched with chewy tapioca pearls, makes for a comforting treat that can be enjoyed on any occasion. Whether you’re looking for a quick weeknight dessert or something special for a gathering, this recipe delivers a rich flavor profile and an appealing texture. The versatility of this pudding allows for endless variations, from adding chocolate chips to infusing fresh fruits, making it an exciting addition to your dessert repertoire. Bake it once and enjoy its deliciousness throughout the week; the flavors only improve over time!
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat your oven to 350°F (175°C).
- For the crust, mix flour, milk powder, salt, and sugar. Cut in softened butter until crumbly. Add an egg and vanilla extract; blend into a dough. Chill.
- Soak tapioca pearls in water for 30 minutes.
- In a saucepan, combine soaked tapioca with milk over medium heat until translucent. Whisk eggs, sugar, cornstarch, and vanilla in a bowl; temper with hot tapioca mixture.
- Roll out chilled dough in a greased baking dish; pour in the custard filling. Brush crust edges with beaten egg.
- Bake for 45-55 minutes until lightly golden.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Find it online: https://korecipe.com/baked-tapioca-pudding/