Baked Tapioca Pudding

If you’re looking for a dessert that brings warmth and nostalgia to the table, then this Baked Tapioca Pudding is just what you need! This recipe holds a special place in my heart, as it reminds me of cozy family gatherings filled with laughter and love. The creamy, vanilla-kissed custard paired with those delightful chewy tapioca pearls creates a comforting treat that’s perfect for any occasion—whether you’re winding down after a busy week or celebrating with loved ones.

What I love most about this Baked Tapioca Pudding is how simple it is to prepare yet incredibly satisfying to eat. It’s one of those desserts that can be made ahead of time, allowing you to enjoy the moment without being stuck in the kitchen when guests arrive. Trust me, there’s nothing quite like serving up this classic dessert and watching everyone dig in!

Why You’ll Love This Recipe

• Easy to make: With straightforward steps, even novice bakers can whip this up with confidence.
• Family-friendly: Kids adore the fun texture of tapioca pearls, making it a hit with the whole family.
• Make-ahead convenience: Prepare it a day in advance for stress-free entertaining.
• Deliciously comforting: The combination of creamy custard and chewy pearls makes every bite a delight.

Ingredients You’ll Need

This Baked Tapioca Pudding uses simple, wholesome ingredients you can find in your pantry. Each element plays an essential role in creating that rich flavor and delightful texture we all cherish!

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

Variations

One of the best parts about this recipe is its flexibility. Feel free to get creative and adapt it to suit your taste or dietary needs!

• Add some fruit: Toss in fresh berries or sliced bananas for a fruity twist.
• Experiment with flavors: Try swapping vanilla extract for almond or coconut extract for a unique flavor profile.
• Make it chocolatey: Stir in some cocoa powder or chocolate chips into the custard mixture for a chocolate version.
• Top it off: Serve with a dollop of whipped coconut cream or a sprinkle of cinnamon for added flair.

How to Make Baked Tapioca Pudding

Step 1: Prepare the Dough

In a large bowl, combine the flour, milk powder, salt, and sugar. This blend provides a solid base for your crust. Next, cut in the softened butter until you achieve coarse crumbs—this step ensures your crust will be flaky and buttery.

Step 2: Form the Dough

Add the egg and vanilla extract into your crumb mixture. Mix until you form a smooth dough. It’s important not to overmix; we want that tender texture!

Step 3: Chill Out

Wrap your dough in plastic wrap and refrigerate for 30 minutes. Chilling helps relax the gluten, resulting in a more tender crust once baked.

Step 4: Preheat Your Oven

While your dough chills, go ahead and preheat your oven to 350°F (175°C). A hot oven is crucial for achieving that perfect golden-brown crust.

Step 5: Soak Those Pearls

Soak the tapioca pearls in water for about 30 minutes before draining them. This step softens them up so they’re ready to shine in your pudding.

Step 6: Cook the Tapioca Mixture

In a saucepan over medium heat, combine soaked tapioca and milk. Stir frequently until the pearls become translucent and thickened—this should take about 15 minutes. Removing from heat at this point will prevent overcooking.

Step 7: Mix Up Your Custard

In another mixing bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth. This mixture becomes the luscious custard layer that pairs perfectly with our tapioca.

Step 8: Tempering Time

Slowly temper your egg mixture by adding hot tapioca milk while whisking constantly. This technique prevents curdling by gradually raising the temperature of your eggs.

Step 9: Thicken It All Together

Return this combined custard back to the saucepan on low heat. Stir until thickened; this ensures everything melds beautifully together.

Step 10: Roll Out Your Dough

Roll out that chilled dough on a floured surface and press it evenly into a greased baking dish—making sure there are no cracks!

Step 11: Fill It Up!

Pour that delicious tapioca custard over your crust. Watching it settle gives me such joy!

Step 12: Brush & Bake

Brush the edges of your crust with beaten egg for that gorgeous golden finish. Then bake in your preheated oven for 45-55 minutes until set—your kitchen will smell amazing!

And there you have it—a delightful Baked Tapioca Pudding that’s sure to become a family favorite! Happy baking!

Pro Tips for Making Baked Tapioca Pudding

Making baked tapioca pudding is a delightful experience, and with these simple tips, you can ensure it turns out perfectly every time!

• Choose the right tapioca pearls: Different types of tapioca pearls can yield varying textures. Opt for medium-sized pearls (sago) to achieve that chewy consistency that pairs beautifully with the creamy custard.

• Don’t rush the soaking process: Soaking the tapioca pearls helps them cook evenly and prevents them from becoming overly chewy. A 30-minute soak is ideal for achieving the perfect texture.

• Tempering eggs is crucial: Gradually adding the hot tapioca mixture to the egg mixture while whisking prevents curdling. This technique allows for a smooth and creamy custard.

• Keep an eye on baking time: Ovens can vary in temperature, so start checking your pudding at 45 minutes. You want the custard to be set but still slightly jiggly in the center for that perfect texture.

• Let it cool before serving: Allowing your baked tapioca pudding to cool completely before slicing makes it easier to cut and enhances the flavor as it settles.

How to Serve Baked Tapioca Pudding

Baked tapioca pudding is not only delicious on its own but also versatile when it comes to serving. Here are some ideas to make your dessert even more delightful!

Garnishes

• Fresh fruits: Slices of ripe strawberries or berries add a refreshing touch and a pop of color that complements the creamy custard.
• Whipped coconut cream: A dollop of whipped coconut cream provides a luscious, dairy-free alternative that brings additional richness.
• Cinnamon or nutmeg dusting: A light sprinkling of cinnamon or nutmeg on top adds warmth and enhances the overall flavor profile of the dish.

Side Dishes

• Fruit salad: A simple mix of seasonal fruits provides a refreshing contrast to the rich pudding, making it a perfect light accompaniment.
• Vanilla ice cream: Creamy vanilla ice cream pairs wonderfully with warm baked tapioca pudding, creating a comforting dessert experience.
• Chocolate sauce: Drizzling warm chocolate sauce over each slice adds a decadent touch, turning this dessert into an indulgent treat.
• Coffee or herbal tea: Offering a cup of coffee or herbal tea alongside your pudding can create a lovely balance of flavors and enhance the overall dining experience.

Now you’re ready to enjoy your homemade baked tapioca pudding! Whether you’re serving it at a family gathering or enjoying it as an everyday treat, this recipe is sure to bring smiles all around. Happy baking!

Make Ahead and Storage

This Baked Tapioca Pudding is an excellent option for meal prep! It holds up well, making it a perfect dessert to prepare in advance for gatherings or simply to enjoy throughout the week.

Storing Leftovers

• Allow the pudding to cool completely before storing.
• Transfer any leftovers to an airtight container.
• Store in the refrigerator for up to 4-5 days.

Freezing

• To freeze, let the pudding cool completely and cut it into portion-sized squares.
• Wrap each piece tightly in plastic wrap or aluminum foil.
• Place the wrapped portions in a freezer-safe container or bag and store for up to 2 months.

Reheating

• To reheat from frozen, remove the desired portion and let it thaw in the fridge overnight.
• For quick reheating, use a microwave on medium power until warmed through (about 1-2 minutes).
• If reheating from the refrigerator, microwave for about 30-60 seconds until warm.

FAQs

Here are some common questions you might have about Baked Tapioca Pudding!

Can I make Baked Tapioca Pudding without eggs?

Yes! You can substitute eggs with a flaxseed meal mixed with water or commercial egg replacers. This will help achieve a similar custard-like texture.

How is Baked Tapioca Pudding different from regular tapioca pudding?

Baked Tapioca Pudding has a delightful custard base with a flaky crust, while traditional tapioca pudding is typically creamy and served without a crust. The baked version offers a unique texture and flavor profile!

Can I add flavors to my Baked Tapioca Pudding?

Absolutely! Feel free to experiment with different extracts like almond or coconut, or even add citrus zest for an extra kick of flavor.

How long does Baked Tapioca Pudding last in the fridge?

When stored properly in an airtight container, Baked Tapioca Pudding lasts for about 4-5 days in the refrigerator.

Final Thoughts

I hope you find joy in making this delightful Baked Tapioca Pudding! It’s not just a dessert; it’s a comforting slice of nostalgia that brings smiles to every table. Whether you’re serving it at a special occasion or enjoying it as an everyday treat, this recipe is sure to warm your heart. Happy baking!