Baked Tapioca Pudding

If you’re looking for a dessert that wraps you in a warm hug, then this Baked Tapioca Pudding is just the thing! This recipe holds a special place in my heart, reminding me of cozy family gatherings where laughter fills the air and sweet treats are shared. The combination of silky custard and chewy tapioca pearls creates a delightful texture that’s simply irresistible. Whether you’re whipping it up on a busy weeknight or serving it at a special occasion, this pudding is sure to be a crowd-pleaser.

Let’s dive into why this delightful treat is bound to become your new favorite!

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you can whip up this delicious dessert without any fuss.
• Family-friendly: Everyone, from the little ones to adults, will love the creamy texture and sweet flavor.
• Make ahead: Perfect for meal prep! You can prepare it in advance and simply bake when you’re ready to serve.
• Customizable: Feel free to get creative with flavors or toppings; there are endless possibilities!

Ingredients You’ll Need

Gathering your ingredients for this Baked Tapioca Pudding is part of the fun! You’ll find that they are simple and wholesome, making it easy to create this delicious dessert. Here’s what you’ll need:

For the Crust

• 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

For the Custard Filling

• 100g uncooked tapioca pearls (sago)
• 350g milk
• 2 eggs
• 100g granulated sugar
• 30g cornstarch
• 1 tbsp vanilla extract
• 1 egg (for brushing)

Variations

This recipe is wonderfully flexible! You can easily adapt it to suit your taste preferences or use what you have on hand. Here are some fun ideas:

• Add fruit: Toss in some fresh berries or diced mango for a fruity twist.
• Flavor it up: Experiment with different extracts like almond or coconut for unique flavor profiles.
• Top it off: Serve with whipped coconut cream or a sprinkle of cinnamon for an extra touch.

How to Make Baked Tapioca Pudding

Step 1: Prepare the Dough

In a large bowl, combine the flour, milk powder, salt, and sugar. It’s important to mix these dry ingredients well so that the flavors distribute evenly throughout your crust. Next, cut in the softened butter until the mixture resembles coarse crumbs. This step ensures that your crust will be flaky and buttery!

Step 2: Form and Chill the Dough

Add the egg and vanilla extract to your mixture. Mix until everything comes together into a smooth dough. Wrap it in plastic wrap and refrigerate for about 30 minutes. Chilling helps the butter solidify again, which leads to a tender crust once baked.

Step 3: Soak Tapioca Pearls

While your dough chills, soak the tapioca pearls in water for about 30 minutes. This step is crucial as it softens them before cooking, leading to that perfect chewy texture in your pudding.

Step 4: Cook Tapioca Mixture

In a saucepan over medium heat, combine soaked tapioca pearls and milk. Stir frequently until the pearls become translucent and the mixture thickens—this typically takes about 15 minutes. It’s essential to keep stirring so nothing sticks to the bottom!

Step 5: Whisk Together Custard Ingredients

In a mixing bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth. This mixture forms the creamy custard base of our pudding.

Step 6: Combine Mixtures

Slowly temper your egg mixture by adding small amounts of hot tapioca milk while whisking constantly. This prevents scrambling! Once combined, return everything back to the saucepan on low heat and stir until thickened again.

Step 7: Roll Out Dough & Assemble

Roll out your chilled dough and press it evenly into a greased baking dish. Pour in that luscious tapioca custard over your crust—it’s all coming together beautifully now!

Step 8: Bake & Enjoy!

Brush the edges of your crust with beaten egg for that golden finish. Bake in your preheated oven at 350°F (175°C) for about 45-55 minutes until set and golden brown. The anticipation will be worth every minute as your kitchen fills with wonderful aromas!

And there you have it—a comforting Baked Tapioca Pudding that’s perfect for sharing with loved ones! Enjoy every bite!

Pro Tips for Making Baked Tapioca Pudding

Making baked tapioca pudding can be a delightful experience, and these tips will help you achieve the perfect results!

• Use fresh ingredients: Fresh eggs and high-quality milk can significantly enhance the flavor of your custard, making it richer and creamier.

• Don’t rush the soaking: Allowing the tapioca pearls to soak adequately ensures they cook evenly and become perfectly chewy without being hard in the center.

• Temper your eggs carefully: Gradually adding the hot tapioca mixture to your egg mixture prevents scrambling, allowing for a smooth custard texture that is simply divine.

• Watch the baking time: Ovens can vary, so keep an eye on your pudding as it bakes. The custard should be set but still slightly jiggly in the center when you take it out.

• Let it cool before serving: Allowing your baked tapioca pudding to cool for at least 30 minutes after baking helps it to firm up even more, making it easier to slice and serve.

How to Serve Baked Tapioca Pudding

Baked tapioca pudding is not just a treat for the taste buds; it’s also a feast for the eyes! Here are some fun ways to present your delicious creation.

Garnishes

• Fresh berries: A handful of mixed berries on top adds a pop of color and a refreshing burst of flavor that complements the creamy custard beautifully.

• Whipped coconut cream: A dollop of whipped coconut cream provides a light and airy touch while enhancing the tropical vibe of the tapioca.

Side Dishes

• Citrus salad: A simple citrus salad with oranges and grapefruits adds brightness and acidity, balancing out the richness of the pudding.

• Chilled mango soup: This smooth and refreshing soup offers a contrasting temperature and a hint of sweetness that pairs wonderfully with baked tapioca.

• Spiced fruit compote: A warm compote made from apples or pears spiced with cinnamon can add warmth and depth alongside your pudding, creating a cozy dessert experience.

With these serving ideas and pro tips, your baked tapioca pudding is sure to impress family and friends alike! Enjoy this comforting dessert any time you need a little sweetness in your life.

Make Ahead and Storage

This Baked Tapioca Pudding is perfect for meal prep, allowing you to enjoy a delightful dessert any day of the week. You can make it in advance and have it ready to serve when cravings hit!

Storing Leftovers

• Store any leftover pudding in an airtight container in the refrigerator.
• It should stay fresh for up to 3-4 days.
• For best results, cover the surface with plastic wrap to prevent a skin from forming.

Freezing

• To freeze, let the pudding cool completely after baking.
• Cut into individual portions and wrap each piece tightly in plastic wrap or aluminum foil.
• Place wrapped portions in a freezer-safe bag or container. It will last up to 2 months in the freezer.

Reheating

• To reheat, thaw overnight in the refrigerator if frozen.
• Warm individual portions in the microwave for about 30-60 seconds, or until heated through.
• Alternatively, you can reheat in an oven set at 350°F (175°C) for about 15-20 minutes until warmed evenly.

FAQs

Here are some common questions you might have about making this delicious Baked Tapioca Pudding.

Can I use different types of milk for Baked Tapioca Pudding?

Absolutely! You can substitute regular milk with almond milk, soy milk, or any other non-dairy milk. Just ensure it’s unsweetened to keep the flavor balanced.

What can I add to enhance my Baked Tapioca Pudding?

You can mix in some chocolate chips, shredded coconut, or fresh fruit like berries for added flavor and texture. Each addition brings a unique twist!

How long does Baked Tapioca Pudding last?

When stored properly in the refrigerator, Baked Tapioca Pudding lasts about 3-4 days. If frozen, it may last up to 2 months.

Can I make Baked Tapioca Pudding without eggs?

Yes! You can use flaxseed meal mixed with water as an egg substitute. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens.

Final Thoughts

I truly hope you enjoy making this comforting Baked Tapioca Pudding as much as I do! It’s a nostalgic treat that brings warmth and sweetness to any occasion. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this recipe is sure to bring smiles all around. Don’t hesitate to try it out and make it your own! Happy baking!