Baked Crispy Tapioca Pudding 脆皮西米焗布甸

Ingredients

• 50 g Unsalted butter
• 50 g Sugar
• 100 g Cake flour
• 1 Egg yolk
• ¼ tsp Baking powder
• 1/8 tsp Baking soda
• 60 g Black sesame powder
• 15 g Butter
• 2 tbsp Milk
• 65 g Sugar
• 100 g Uncooked tapioca pearls ((approx. ½ cup))
• 250 ml Milk
• 5 tbsp Sugar
• 20 g Unsalted butter
• 2 Egg yolks
• 1 Egg
• 30 g Corn starch ((approx. 2 ½ tbsp))
• 1 tsp Vanilla extract
• 1 Egg ((for egg-wash))

Steps

1. 1

   Combine 100g cake flour with ¼ tsp baking powder and 1/8 tsp baking soda in a bowl. Mix well and set aside

2. 2

   Place 50g of unsalted butter in a mixing bowl. Add 50g of sugar. Mix well. I find that using your hands to blend is quick and effective

3. 3

   Add 1 egg yolk to the butter mixture and mix well

4. 4

   Add the cake flour mixture, mix well and form into a ball

5. 5

   Put it in-between 2 pieces of plastic wrap and press with your hands or roll with a rolling pin until it can cover the baking pan that you’ll be using I used a 9.5” pie plate

6. 6

   Place in the refrigerator to set for 45 minutes

7. 7

   In a non-stick pan, on medium heat, add 15g butter, 60g black sesame powder and 4 tbsp sugar.

8. 8

   Stir and mix into a paste

9. 9

   Add 2 tbsp milk

10. 10

    Cook for approx. 5 minutes

11. 11

    Remove from heat and set aside

12. 12

    Bring a pot of water to a boil

13. 13

    Add 100g of tapioca pearls, boil for 1 minute using a timer. Turn off heat and cover with a lid. Wait for 15 minutes

14. 14

    After 15 minutes, check if tapioca is cooked (it’s cooked when they turn completely transparent). If you still see white in the pearls, put the cover back on and wait for another 5 minutes

15. 15

    Drain tapioca in a colander and rinse with cold water

16. 16

    Submerse the tapioca in cold water until ready to use to prevent clumping

17. 17

    Combine 1 whole egg and 2 egg yolks in a mixing bowl and add 2 tbsp sugar. Whisk until smooth

18. 18

    Add 30g corn starch and whisk until smooth. Set aside

19. 19

    In a sauce pan, add 250ml of milk and add 3 tbsp sugar. The sugar will help prevent scorching

20. 20

    Bring the milk to a boil and pour ¼ of it into the egg mixture. Mix quickly until smooth

21. 21

    Add the rest of the milk to the egg mixture. Mix until smooth

22. 22

    Pour the egg mixture into the sauce pan

23. 23

    Turn heat on medium-high

24. 24

    Whisk vigorously until mixture thickens and is smooth. Turn off heat. Shamefully, I have never been able to make the custard completely smooth. I don’t think I whisk fast enough. This recipe is very forgiving though. Once you add the tapioca, you won’t notice any lumps.

25. 25

    Add 1 tsp vanilla extract and 20g unsalted butter. Mix well

26. 26

    Drain the tapioca pearls. Shake off excess water and pour into the custard. Mix well

27. 27

    Scoop half of the tapioca custard and spread it evenly on the bottom of the pie pan

28. 28

    Spread the black sesame paste on top of the tapioca custard It may be difficult to spread since the custard is soft so you may want to add dollops of the black sesame paste instead

29. 29

    Cover with the remaining half of the tapioca custard. Spread it out evenly

30. 30

    Take the crispy topping out of the fridge, unwrap the plastic wrap and place it on top

31. 31

    Beat 1 egg and brush egg onto the top of the crust

32. 32

    Bake at 200˚C or 400˚F for 20 minutes

33. 33

    Let cool for 5 minutes before serving