Baked Sago/Tapioca Pudding(Chinese Dimsum). Follow the instructions of the sago/tapioca pearls package – some brands require soaking and others do not. To cook the tapioca, put water in to a pot and turn it on to high heat. Wait for the water to come to a full boil.

Baked Sago/Tapioca Pudding(Chinese Dimsum) If you use custard powder, the pudding will. Stages Cooking Baked Sago/Tapioca Pudding(Chinese Dimsum) # Follow the instructions of the sago/tapioca pearls package – some brands require soaking and others do not. To cook the tapioca, put water in to a pot and turn it on to high heat. You can cook Baked Sago/Tapioca Pudding(Chinese Dimsum) using 7 ingredients and 15 steps. Here is how you cook it.

Ingredients of Baked Sago/Tapioca Pudding(Chinese Dimsum)

  1. Prepare 35 g of sago/tapioca pearls.
  2. Prepare 15 g of custard powder or cornstarch.
  3. It’s 250 ml of milk.
  4. You need 1 of egg.
  5. You need 30 g of sugar (less sweet) – can go up to 45g sugar.
  6. Prepare 40 ml of evaporated milk.
  7. You need 10 g of butter.

Wait for the water to come to a full boil. Stir it occasionally so that the. Baked Sago Pudding Baked Sago Pudding recipe Baked Tapioca Pudding Baked Tapioca Pudding recipe Baked Tapioca Pudding with Taro Paste. Sago will become transparent, rinse it under water, then drain well.

Baked Sago/Tapioca Pudding(Chinese Dimsum) step by step

  1. Follow the instructions of the sago/tapioca pearls package – some brands require soaking and others do not..
  2. To cook the tapioca, put water in to a pot and turn it on to high heat. Wait for the water to come to a full boil..
  3. Put the tapioca in and cover it for about 15min-20mins. Do not lower the heat. Stir it occasionally so that the tapioca doesn't stick to the bottom of the pot. You should see the pearls turn translucent. Once the pearls have turned mostly translucent, take the pot off the stove and keep it covered for another 15 minutes. The residing heat from the pot will keep slowly cooking it. The pearls are cooked once they are all completely opaque..
  4. In a bowl, combine the custard powder/cornstarch with half of the milk. Mix well..
  5. Add the egg to the custard mixture and combine well..
  6. In a pot, pour the second half of the milk with the butter. Heat up the pot on medium heat (this avoids the milk from burning at the bottom)..
  7. Slowly add in the sugar and make sure it's dissolved..
  8. Add in the custard mixture slowly. As the mixture is heating, stir it slow and you should see the custard thicken..
  9. Once the custard has thicken, pour the cooked tapioca in and mix it well..
  10. Preheat the oven to 400F..
  11. Divide the mixture into the 4 ramekins..
  12. Put the ramekins onto a baking tray and place about 1/3 inch of water into the baking tray. This will ensure that the custard will stay moist..
  13. Bake for about 20-25 mins..
  14. If the top hasn't started caramelizing, you can turn the oven to broil for a couple of minutes. If you turn on the broil, please watch it as it may burn..
  15. You can serve immediately or wait for it to be room temperature..

In a bowl, mix custard powder and half of the milk together, then add in eggs, mix well. Beat butter and sugar on high speed till creamy. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. chinese baked tapioca pudding. i've been googling in vain for a very specific kind of tapioca pudding recipe but i can't find it yet. i'm looking for the hong kong dim sum style baked tapioca pudding. it's bright golden yellow, and sometimes it has red bean or lotus seed paste in the middle or the bottom, and it has a pastry-like top that seals it up. it's usually served hot in little glass . During our trip back to Hong Kong last month, I've tried baked tapioca custard, a non-Asian variation of tapioca pudding, several times at a Chinese restaurant. Not only was the dessert not expensive, but also was it downright sensational.

source: cookpad.com