Gas Grills Details

Baked Tapioca Pudding

For much of my childhood, the concept of dessert after dinner was foreign. It’s true that the Chinese don’t have much of a sweets culture compared to western countries, and dinners at home often concluded with fresh fruit rather than a slice of cinnamony apple pie. On weekends, however, our family often went out for dim sum, and we were permitted to get plates of custardy egg tarts, or my favorite steamy-glassed bowls of baked tapioca pudding.

Baked Tapioca Pudding with Lotus Seed Paste
Pudding:
½ cup small pearl tapioca
2 ½ cups boiling water (for soaking tapioca)
3 1/4 cups whole milk
1/2 tsp kosher salt
3 tbsp custard powder, or vanilla pudding powder
4 tbsp butter
3 egg yolks
2/3 cup sugar
Topping:
¼ cup butter at room temperature
1 egg yolk
1/3 cup sugar
1 tsp vanilla extract
1 tbsp custard powder, or vanilla pudding powder
2/3 cup flour
small pinch of kosher salt
2 tbsp whole milk
Filling:
¾ cup lotus seed paste or red bean paste
To make the pudding:


Place the tapioca pearls in a mixing bowl, and pour the hot water over top. Give the tapioca a stir, then allow it to soak for about 30 minutes, until softened.

After 30 minutes, drain the tapioca in a fine-mesh sieve. Stir the tapioca to break up any clumps, and rinse it over cool, running water.

Add the drained tapioca, milk, salt, custard powder, and butter to the pot. On medium heat, cook, stirring occasionally, for about 10 minutes, until the mixture is steaming. Meanwhile, in a bowl, stir together the yolks and sugar. Temper the yolk mixture with the steaming milk by ladling a couple tablespoons of milk into the bowl at a time, and stirring til combined. When the egg mixture is warmed, pour everything back into the pot and continue to cook for another 15 minutes, stirring occasionally. (The custard will be rather runny, because it will continue to thicken in the oven when it bakes.) Set aside.

To make the topping:

Combine all the ingredients, except for the milk, together in a bowl. Gently knead the dough until it just comes together in your hands. Divide the dough into six equal pieces, and roll each piece into a ball. With the palm of your hand, gently flatten the ball until it reaches approximately ½ inch thickness. Repeat with the remaining balls of dough, and score the tops decoratively if you wish.

To assemble:

Preheat the oven to 350 degrees.

Divide the lotus seed paste evenly between six ovenproof ramekins by pressing the paste in an even layer along the bottom. Top each ramekin with approximately 2/3 cup of the pudding mixture. Gently place a round of dough on each of the puddings. Brush the tops of the dough with milk, then bake for approximately 30-35 minutes until the topping becomes lightly golden. Allow the puddings to cool for about 10 minutes before enjoying warm.

*Alternatively, to make one large baked tapioca pudding, simply press the lotus seed paste in an even layer on the bottom of a 6 cup baking dish, then top with the pudding mixture, and the flattened cookie dough topping. Bake in a preheated oven set to 350 degrees for 35-40 minutes, until the top is lightly golden. Allow the pudding to cool for 10 minutes before enjoying warm.