Baked Tapioca Pudding Recipes

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.

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.

OLD FASHIONED TAPIOCA PUDDING

Steps:

• Soak the pearls in water overnight, covered well with water. Drain the water off.
• Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
• Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
• Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
• Then add yolks to the pan while stirring. Pour into a bowl and cool.
• You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

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 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

OLD-FASHIONED TAPIOCA

Steps:

• In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

APPLE TAPIOCA PUDDING

Steps:

• Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.
• Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.
• Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.
• Mix in raisins if desired; serve warm.