Description
Baked Tapioca Pudding is a warm, nostalgic dessert that combines chewy tapioca pearls with a luscious custard filling, all encased in a golden, buttery crust. This delightful treat evokes cherished memories of childhood desserts and is perfect for family gatherings or cozy nights at home. With its creamy texture and rich flavors, this pudding will impress both young and old alike. Easy to prepare and customizable in sweetness, Baked Tapioca Pudding offers versatility whether served warm or chilled, making it an ideal dessert for any occasion.
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
- In a mixing bowl, combine flour, milk powder, salt, and sugar. Cut in softened butter until crumbly.
- Add the egg and vanilla extract; mix until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Soak tapioca pearls in water for 30 minutes; drain.
- In a saucepan over medium heat, combine soaked tapioca and milk. Stir frequently until pearls are translucent (about 15 minutes).
- In another bowl, whisk eggs, sugar, cornstarch, and vanilla until smooth.
- Gradually add hot tapioca mixture to egg mixture while whisking. Return to saucepan over low heat until thickened.
- Roll out chilled dough into a greased baking dish. Pour custard over crust and brush edges with beaten egg.
- Bake for 45–55 minutes until custard is set and crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg