Baked Tapioca Pudding With Pineapple Bun Crust

Updated at: Sun, 11 Feb 2024 21:27:54 GMT

Step 1

Mix butter, shortening, and sugar together until light and fluffy.

Step 2

Add egg and mix.

Step 3

Add milk and mix.

Step 4

Mix flour, baking soda, and baking powder together. Sift into wet mixture to remove clumps. Mix until soft dough forms.

Step 5

Refrigerate for 30 minutes or more.

Step 6

Preheat oven to 375 degrees

Step 7

In a small saucepan, bring water to a boil and add tapioca pearls slowly in a circular distribution pattern. Cook for 8-10 minutes on medium heat until almost completely translucent. Stir occasionally to loosen pearls that are stuck together or to the pot. Drain tapioca pearls in a strainer and rinse under cold water to stop the pearls from cooking longer. Drain well.

Step 8

Add custard powder in 100 ml milk, stir in the beaten egg. Set aside.

Step 9

Use a small saucepan, pour in evaporated milk and the remaining 150 ml milk. Add sugar and butter. Heat until butter dissolved and combined well. Stir in the egg mixture and continue to cook. Stir constantly until mixture begins to thicken. Lastly, add cooked tapioca pearls.

Step 10

Fill custard mixture into small baking dish(es) half full. Add desired amount of filling then add more custard mixture on top. Leave room for crust topping.

Step 11

Roll out crust topping between two sheets of wax paper. Aim to form a shape to match your baking dish.

Step 12

Place on top of custard mix. Use a knife to draw wide criss-crossing lines over crust to form diamond shapes.

Step 13

Paint remaining egg mixture on top of crust generously.

Step 14

Bake in oven at 375 degrees for 15-20 minutes until crust is golden.

Step 15

Makes about 3 servings (but you will have left over taro filling to make 1-2 more batches, depending on how much filling you use.)

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