Baked Tapioca Pudding w/ Pineapple Bun Crust

28 Jan

We celebrated my brother’s birthday over the past few weeks by dining at a chinese restaurant. The meal was decent for the price they were charging but the dessert was very good. It was a baked tapioca pudding; the ones you see being served at dim sum. It had a crust similar to the ones seen on the pineapple crust bun. The tapioca had a smooth texture and tasted sweetened milk. Yummm….

I have seen recipes for the baked tapioca pudding from time to time but this time was different as I wanted to make it. Off I went to find recipes of baked tapioca pudding w/ pineapple bun crust. Alas I found one here.

Tips when making the tapioca pudding:

1. When cooking the tapioca make sure to cook it till maybe 75 percent cooked only. Take of heat and immediately rinse with cold water to stop the cooking. Set aside. I used the sieve for the tapioca and ran cold water over it.
2. Measure out the milk. Half for the custard powder and egg mixture. Half for the sugar, evaporated milk and butter mixture.
3. Heat the milk/butter/sugar mixture and pour onto the egg mixture. Return to heat and cook until thickened.
4. Only add the tapioca to the custard when thickened as the tapioca will continual cooking.

Crust:
1. Combine the flour, butter and lard first and mix until sand like texture. Then add the rest of the ingredients. This will ensure a flaky crust.
2. The dough is quite soft, so I rolled it out in 2 pieces of saran wrap. The alternative is to refrigerate it until not as soft then roll out.
3. To ensure the round cookie shape use a round cookie cutter.
4. Egg white wash the cookie.

Bake at 375F for 15-20 minutes.

Voila

dsc_0593

Ingredients

Tapioca Pudding

50-60 g small whole tapioca pearls
250 ml milk, divided into 100 ml and 150 ml
2 tbsp custard powder
1 large egg lightly beaten (set some egg white aside to paint over the crust)
50 ml evaporated milk
45 g sugar
20 g unsalted butter

Pineapple Bun Crust

110 g all purpose flour
80 g sugar
1/4 tsp baking soda
1/4 tsp baking powder
20 g unsalted butter, softened
40 g vegetable shortening
1 egg yolk, slightly beaten
1 tbsp evaporated milk

Results: This is a amazingly light dessert and not too sweet. There are variations of it with red bean, black sesame, taro and lotus paste. Next time I think I shall try lotus paste with the pudding. The evaporated milk gives the pudding a fragrant taste while the lightness and crispness of the crust compliments each other well. A keeper!!!

Bon Appetit.

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