Baked Tapioca Pudding
Indulge in the creamy goodness of Baked Tapioca Pudding, a nostalgic dessert that brings warmth and joy to any occasion. This delightful recipe combines chewy tapioca pearls with a rich custard base, creating a comforting treat that’s perfect for family gatherings or cozy weeknights. Easy to prepare and versatile, you can enjoy it as is or elevate it with your favorite fruits or flavors. Whether you’re a novice baker or an experienced chef, this pudding is sure to become a cherished favorite in your home.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 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 (for brushing)
Instructions
- Prepare the crust by mixing flour, milk powder, salt, and sugar. Cut in softened butter until crumbly. Mix in egg and vanilla until smooth. Chill in the refrigerator for 30 minutes.
- Soak tapioca pearls in water for 30 minutes; drain.
- Cook soaked tapioca with milk over medium heat, stirring frequently until thickened (about 15 minutes). Remove from heat.
- Whisk together eggs, sugar, cornstarch, and vanilla until smooth.
- Gradually mix hot tapioca into egg mixture while whisking. Return to saucepan and cook on low until thickened.
- Roll out chilled dough and press into a greased baking dish. Pour custard over crust.
- Brush edges with beaten egg and bake at 350°F (175°C) for 45-55 minutes until golden.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 270
- Sugar: 24g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://mrrecipes.net/baked-tapioca-pudding/