Baked Tapioca Pudding

If you’re looking for a comforting dessert that will bring back memories of cozy family gatherings, then you’ve come to the right place! This Baked Tapioca Pudding is not just a treat; it’s a slice of nostalgia that combines chewy tapioca pearls with a silky vanilla custard, all nestled in a buttery crust. It’s perfect for busy weeknights when you want something special, or for those festive occasions when you need a delightful dessert that everyone will love.

What I adore about this recipe is its simplicity and the way it fills your home with warmth and sweetness as it bakes. Whether you’re sharing it with friends over coffee or serving it at family dinners, this dish never fails to impress.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, this recipe is perfect for beginner bakers.
• Family-Friendly: Kids and adults alike love the sweet, chewy texture of the tapioca pearls!
• Make Ahead: You can whip this up in advance and serve it warm or chilled—it’s delicious either way.
• Versatile Flavor: This pudding pairs wonderfully with fresh fruit or whipped cream, making it adaptable for any occasion.

Ingredients You’ll Need

Gathering wholesome ingredients is part of the fun! This Baked Tapioca Pudding uses simple items you probably already have at home. Here’s what you’ll need:

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

• 100g uncooked tapioca pearls (sago)
• 350g milk
• 2 eggs
• 100g granulated sugar
• 30g cornstarch
• 1 tbsp vanilla extract
• 1 egg (for brushing the crust)

Variations

This recipe is quite flexible! Feel free to get creative with these variation ideas:

• Add Some Zest: Stir in some citrus zest like lemon or orange to give your pudding an extra zing.
• Mix in Fruit: Fold in cooked fruits like apples or berries for added flavor and texture.
• Nutty Twist: Top with toasted coconut or chopped nuts before baking for a delightful crunch.
• Dairy-Free Option: Substitute regular milk with almond milk or coconut milk for a delicious dairy-free treat.

How to Make Baked Tapioca Pudding

Step 1: Prepare the Dough

In a large bowl, combine the flour, milk powder, salt, and granulated sugar. Mixing these dry ingredients first ensures even distribution of flavors throughout your crust. Then cut in the softened butter until the mixture resembles coarse crumbs. This step is crucial because it creates those flaky layers we all love!

Step 2: Form the Dough

Add in the egg and vanilla extract, then mix until you have a smooth dough. Don’t worry if it feels a bit sticky; that’s part of its charm! Wrap it in plastic wrap and refrigerate for about 30 minutes. Chilling helps solidify the butter, making your crust perfectly tender after baking.

Step 3: Preheat & Soak

While your dough chills, preheat your oven to 350°F (175°C). Next, soak the tapioca pearls in water for about 30 minutes before draining them. Soaking allows them to soften up nicely so they cook evenly during baking.

Step 4: Cook the Tapioca

In a saucepan over medium heat, combine soaked tapioca pearls and milk. Stir frequently! This helps prevent sticking and ensures that each pearl becomes translucent—a sign they’re ready.

Step 5: Whisk Together Ingredients

In another mixing bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth. This mixture will add richness and sweetness to your pudding.

Step 6: Combine Mixtures

Slowly temper your egg mixture by adding hot tapioca milk while whisking constantly. This step prevents curdling—no one wants scrambled eggs in their pudding!

Step 7: Cook Until Thickened

Return everything back to the saucepan and cook on low heat while stirring until thickened. Removing from heat at just the right moment ensures a creamy custard that sets beautifully as it cools down.

Step 8: Assemble & Bake

Roll out your chilled dough and press it evenly into a greased baking dish. Pour that luscious tapioca custard over your crust—what a sight! Finally, brush the edges of the crust with beaten egg for that golden finish we all crave. Bake in your preheated oven for about 45-55 minutes until set.

And there you have it—a delightful Baked Tapioca Pudding that’s sure to become a favorite around your table! Enjoy every spoonful!

Pro Tips for Making Baked Tapioca Pudding

Baking can be a rewarding experience, and with these pro tips, you’ll elevate your Baked Tapioca Pudding to new heights!

• Soak the tapioca pearls: Soaking the pearls before cooking helps them absorb water and ensures they cook evenly, giving you that delightful chewy texture.
• Use room temperature ingredients: Bringing your eggs and butter to room temperature allows for better mixing and incorporation, leading to a smoother custard.
• Don’t rush the cooking process: Cooking the tapioca mixture slowly over medium heat prevents it from sticking or burning, ensuring a perfectly creamy consistency.
• Check for doneness: When baking, keep an eye on the custard. It should be just set in the center but still slightly jiggly; it will continue to firm up as it cools.
• Let it cool before slicing: Allowing your pudding to cool completely helps it hold its shape when cut into slices, making for a beautiful presentation.

How to Serve Baked Tapioca Pudding

Presentation can turn a simple dessert into something truly special. Here are some creative ways to serve your Baked Tapioca Pudding!

Garnishes

• Fresh berries: A handful of blueberries or strawberries adds a burst of color and freshness that complements the creamy pudding wonderfully.
• Whipped coconut cream: A dollop of whipped coconut cream provides a luscious topping that enhances the pudding’s richness without overpowering its flavor.
• Grated citrus zest: A sprinkle of lemon or orange zest brightens up the dish with a zesty aroma and a touch of brightness.

Side Dishes

• Coconut macaroons: These chewy treats bring extra coconut flavor and texture that harmonizes beautifully with the tapioca pudding.
• Fruit salad: A light fruit salad made from seasonal fruits provides a refreshing contrast to the creamy dessert, making each bite feel balanced.
• Chocolate sauce: Drizzling warm chocolate sauce over your pudding adds an indulgent twist that chocolate lovers will adore.
• Vanilla ice cream: A scoop of vanilla ice cream serves as a delightful cold contrast to the warm pudding, enhancing both flavors and textures.

With these serving suggestions and pro tips, your Baked Tapioca Pudding is sure to impress! Enjoy this comforting dessert with friends and family, creating sweet memories around the table.

Make Ahead and Storage

This Baked Tapioca Pudding is perfect for meal prep, allowing you to enjoy a delicious dessert without the last-minute rush. You can easily make it ahead of time and store it for later, making it a great option for busy weeks or unexpected guests.

Storing Leftovers

• Store any leftover pudding in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• To maintain the best texture, cover the surface with plastic wrap to prevent drying out.

Freezing

• Allow the baked pudding to cool completely before freezing.
• Wrap it tightly in plastic wrap, then place it in a freezer-safe container.
• It can be frozen for up to 2 months.

Reheating

• Thaw overnight in the refrigerator before reheating.
• Warm individual portions in the microwave for about 30-60 seconds or until heated through.
• You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes until warmed.

FAQs

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

Can I use other types of milk instead of regular milk?

Yes! You can substitute almond milk, coconut milk, or any other plant-based milk to make a dairy-free version of this Baked Tapioca Pudding.

How do I know when the custard is set?

The custard is set when it no longer jiggles in the center and has a slightly firm texture. The top should be golden brown, indicating that your Baked Tapioca Pudding is ready!

Can I add flavor variations to this recipe?

Absolutely! Feel free to experiment with different extracts like almond or coconut, or even add citrus zest for a refreshing twist on your Baked Tapioca Pudding.

What should I serve with my Baked Tapioca Pudding?

This creamy dessert pairs beautifully with fresh fruit, whipped topping (non-dairy if needed), or even a drizzle of chocolate sauce for added indulgence!

Final Thoughts

I hope you find joy in making this comforting Baked Tapioca Pudding! It’s not just a dessert; it’s a trip down memory lane filled with warmth and nostalgia. Enjoy every spoonful and share it with loved ones—you never know whose heart you might touch with this delightful treat. Happy baking!