Print

Baked Tapioca Pudding

Baked Tapioca Pudding
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Tapioca Pudding is the ultimate comfort dessert that brings warmth and nostalgia to any gathering. This delightful dish features chewy tapioca pearls enveloped in a silky, creamy custard, kissed with vanilla for an irresistible flavor. Perfect for family celebrations or a cozy weeknight treat, this pudding can be made ahead of time, allowing you to impress your guests without spending hours in the kitchen. With straightforward steps and simple ingredients, it’s a recipe that everyone will love, making it a cherished addition to your dessert repertoire.

Ingredients

Scale
  • 220g all-purpose flour
  • 25g milk powder
  • 135g unsalted butter, softened
  • 135g granulated sugar, divided
  • 1 egg, room temperature
  • 100g uncooked tapioca pearls
  • 350g milk
  • 2 eggs
  • 30g cornstarch
  • 1 tbsp vanilla extract

Instructions

  1. In a large bowl, combine flour, milk powder, salt, and sugar. Cut in softened butter until crumbly.
  2. Add the egg and vanilla extract; mix until smooth. Wrap in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Soak tapioca pearls in water for 30 minutes; drain.
  4. In a saucepan over medium heat, combine soaked tapioca and milk. Stir frequently until translucent—about 15 minutes.
  5. In a separate bowl, whisk together eggs, sugar, cornstarch, and vanilla until smooth. Slowly add hot tapioca mixture while whisking.
  6. Return custard mixture to the saucepan and cook on low heat until thickened.
  7. Roll out chilled dough into a greased baking dish; pour custard over the crust. Brush edges with beaten egg.
  8. Bake for 45-55 minutes until set and golden brown.

Nutrition

Find it online: https://quickfoodjournal.com/baked-tapioca-pudding/