Baked Tapioca Pudding Recipes

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE

Steps:

• Heat oven to 300 degrees
• In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
• In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
• Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

TAPIOCA PUDDING

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

BAKED TAPIOCA PUDDING

Steps:

• preheat oven to 350 degrees F.
• cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
• combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
• add egg yolk to the mixture and mix well.
• put mixture in glass bowl and bake for 15-20 minutes.

BAKED PINEAPPLE WITH TAPIOCA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the pineapple with juice, sugar, cinnamon, eggs, and tapioca.
• Bake 30 minutes in the preheated oven, until set.

TAPIOCA PUDDING RECIPE

Steps:

• Cook the tapioca in the milk and salt on medium heat until simmering. Then lower the heat to a minimum and start adding sugar gradually and intermittently until the tapioca pearls have increased in size.
• Break the eggs into a heatproof bowl. Temper the eggs by taking some of the hot tapioca mixture and adding it to the eggs while whisking constantly. Drizzle the tempered eggs into the tapioca mixture while on low heat until thickened. It should not boil.
• Let your tapioca pudding cool until room temperature. Add vanilla and stir. You may choose to heat it up to serve warm, or refrigerate in individual serving dishes and serve cold.

BAKED CRISPY TAPIOCA PUDDING 脆皮西米焗布甸

Steps:

• Combine 100g cake flour with ¼ tsp baking powder and 1/8 tsp baking soda in a bowl. Mix well and set aside
• Place 50g of unsalted butter in a mixing bowl. Add 50g of sugar. Mix well. I find that using your hands to blend is quick and effective
• Add 1 egg yolk to the butter mixture and mix well
• Add the cake flour mixture, mix well and form into a ball
• Put it in-between 2 pieces of plastic wrap and press with your hands or roll with a rolling pin until it can cover the baking pan that you'll be using I used a 9.5" pie plate
• Place in the refrigerator to set for 45 minutes
• In a non-stick pan, on medium heat, add 15g butter, 60g black sesame powder and 4 tbsp sugar.
• Stir and mix into a paste
• Add 2 tbsp milk
• Cook for approx. 5 minutes
• Remove from heat and set aside
• Bring a pot of water to a boil
• Add 100g of tapioca pearls, boil for 1 minute using a timer. Turn off heat and cover with a lid. Wait for 15 minutes
• After 15 minutes, check if tapioca is cooked (it's cooked when they turn completely transparent). If you still see white in the pearls, put the cover back on and wait for another 5 minutes
• Drain tapioca in a colander and rinse with cold water
• Submerse the tapioca in cold water until ready to use to prevent clumping
• Combine 1 whole egg and 2 egg yolks in a mixing bowl and add 2 tbsp sugar. Whisk until smooth
• Add 30g corn starch and whisk until smooth. Set aside
• In a sauce pan, add 250ml of milk and add 3 tbsp sugar. The sugar will help prevent scorching
• Bring the milk to a boil and pour ¼ of it into the egg mixture. Mix quickly until smooth
• Add the rest of the milk to the egg mixture. Mix until smooth
• Pour the egg mixture into the sauce pan
• Turn heat on medium-high
• Whisk vigorously until mixture thickens and is smooth. Turn off heat. Shamefully, I have never been able to make the custard completely smooth. I don't think I whisk fast enough. This recipe is very forgiving though. Once you add the tapioca, you won't notice any lumps.
• Add 1 tsp vanilla extract and 20g unsalted butter. Mix well
• Drain the tapioca pearls. Shake off excess water and pour into the custard. Mix well
• Scoop half of the tapioca custard and spread it evenly on the bottom of the pie pan
• Spread the black sesame paste on top of the tapioca custard It may be difficult to spread since the custard is soft so you may want to add dollops of the black sesame paste instead
• Cover with the remaining half of the tapioca custard. Spread it out evenly
• Take the crispy topping out of the fridge, unwrap the plastic wrap and place it on top
• Beat 1 egg and brush egg onto the top of the crust
• Bake at 200˚C or 400˚F for 20 minutes
• Let cool for 5 minutes before serving