Baked Tapioca Pudding

If you’re looking for a dessert that brings back memories of cozy family gatherings, then this Baked Tapioca Pudding is just the ticket! This delightful dish combines silky custard and chewy tapioca pearls, all nestled in a buttery crust that’s simply irresistible. It’s the perfect treat to whip up on busy weeknights or for special occasions when you want to impress your loved ones without spending all day in the kitchen.

What makes this recipe even more special is how versatile it is. You can enjoy it warm, fresh from the oven, or let it chill in the fridge for a few hours for a refreshing treat. Either way, each spoonful offers comfort and nostalgia, making it a beloved favorite in my home.

Why You’ll Love This Recipe

• Easy to make: With simple steps and wholesome ingredients, this recipe comes together quickly and effortlessly.
• Family-friendly: Kids and adults alike will love the chewy tapioca pearls mixed with creamy custard—it’s a hit at any gathering!
• Make-ahead convenience: Prepare this dessert in advance and save time on busy days. Just pop it in the oven when you’re ready to serve.
• Delicious flavor: The combination of vanilla and buttery crust creates a delightful taste that will keep everyone coming back for more.

Ingredients You’ll Need

Gathering the ingredients for Baked Tapioca Pudding is part of the fun! You’ll find that these are simple, wholesome items you likely already have in your pantry. Let’s take a look!

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 Filling:

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

Variations

This Baked Tapioca Pudding recipe is wonderfully flexible! You can easily customize it to suit your taste or what you have on hand. Here are some fun ideas:

• Add fruits: Toss in some fresh berries or sliced bananas for an added burst of flavor!
• Switch up the milk: Use almond or coconut milk instead of regular milk for a dairy-free version.
• Infuse with spices: A dash of cinnamon or nutmeg can elevate the flavor profile beautifully.
• Top it off: Serve with whipped cream or a scoop of ice cream for an indulgent treat.

How to Make Baked Tapioca Pudding

Step 1: Prepare the Crust

In a large bowl, combine flour, milk powder, salt, and sugar. Cutting in softened butter until the mixture resembles coarse crumbs helps create that flaky texture we love in pie crusts. Then add an egg and vanilla extract to form a smooth dough. This dough will be your base, so take care to mix well!

Step 2: Chill the Dough

Wrap your dough in plastic wrap and refrigerate it for about 30 minutes. Chilling helps relax the gluten in the flour, resulting in a tender crust that won’t shrink while baking.

Step 3: Soak the Tapioca Pearls

While your dough chills, soak those tapioca pearls in water for about 30 minutes before draining. Soaking ensures they cook evenly and become nice and chewy when baked.

Step 4: Cook the Tapioca Mixture

In a saucepan over medium heat, combine soaked tapioca pearls and milk. Stir frequently until they turn translucent and thicken—this usually takes about 15 minutes. It’s important not to rush this step; slow cooking allows those flavors to meld beautifully.

Step 5: Prepare the Custard

Whisk together eggs, sugar, cornstarch, and vanilla extract until smooth in another bowl. Slowly temper this mixture by adding hot tapioca milk while whisking constantly—this prevents curdling! Return everything to low heat until thickened; then remove from heat.

Step 6: Assemble Your Pie

Roll out your chilled dough and press it evenly into a greased baking dish. Pour that luscious tapioca custard over your crust—it’s going to look amazing! Brush beaten egg along the edges of the crust for that lovely golden finish.

Step 7: Bake It!

Pop your creation into the preheated oven at 350°F (175°C) for about 45-55 minutes until set and golden brown. The aroma wafting through your kitchen will be heavenly!

And there you have it! A perfect Baked Tapioca Pudding ready to be enjoyed by all. Serve it warm or chilled; either way, it’s sure to bring smiles all around!

Pro Tips for Making Baked Tapioca Pudding

Creating the perfect Baked Tapioca Pudding is all about attention to detail, and these tips will help you achieve that delightful, comforting dessert!

• Use fresh ingredients: Fresh eggs and quality vanilla extract can make a significant difference in flavor. They enhance the overall taste of your pudding, making it more aromatic and delicious.

• Don’t skip soaking the tapioca pearls: Soaking helps the pearls cook evenly and prevents them from becoming too chewy. This step ensures that each bite of your pudding has the right texture.

• Temper your eggs correctly: Slowly adding hot tapioca milk to the egg mixture while whisking prevents the eggs from scrambling. This technique creates a smooth custard that is essential for a perfect pudding.

• Watch the baking time closely: Ovens can vary, so keep an eye on your pudding as it bakes. You want it set but still slightly jiggly in the center when removed—this ensures a creamy texture.

• Let it cool before serving: Allowing your pudding to cool completely lets it firm up, making it easier to slice and serve. Plus, it enhances the flavors as they meld together during cooling.

How to Serve Baked Tapioca Pudding

Baked Tapioca Pudding is not only a treat for your taste buds but also a feast for the eyes! Here are some delightful ways to present this classic dessert.

Garnishes

• Fresh berries: A handful of strawberries, blueberries, or raspberries adds a pop of color and a burst of freshness.
• Whipped coconut cream: A dollop of whipped coconut cream offers a luscious contrast that complements the creamy pudding beautifully.
• Toasted coconut flakes: Sprinkle toasted coconut on top for an added layer of flavor and crunch.

Side Dishes

• Fruit salad: A mix of seasonal fruits provides a refreshing side dish that balances the richness of the pudding.
• Vanilla ice cream: A scoop of vanilla ice cream served alongside warm tapioca pudding creates a delightful temperature contrast that’s simply irresistible.
• Chocolate sauce: Drizzling chocolate sauce over individual servings adds an indulgent touch that chocolate lovers will adore.
• Coconut macaroons: These chewy treats echo the flavors in your pudding and make for a delightful pairing with each spoonful.

Now you’re ready to create and serve this nostalgic gem that’s sure to bring smiles at any gathering! Enjoy every bite of your delicious Baked Tapioca Pudding!

Make Ahead and Storage

This Baked Tapioca Pudding is perfect for meal prep! You can make it in advance and store it for later enjoyment, making it an ideal choice for busy days or special occasions.

Storing Leftovers

• Allow the pudding to cool completely at room temperature.
• Cover the baking dish with plastic wrap or transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• Ensure the pudding is completely cooled before freezing.
• Cut into portions, if desired, and wrap each piece tightly in plastic wrap.
• Place wrapped portions in a freezer-safe container or bag and freeze for up to 2 months.

Reheating

• Thaw frozen pudding overnight in the refrigerator before reheating.
• To reheat, place individual portions in the microwave for 30-60 seconds or until warmed through.
• Alternatively, you can reheat in a low-heat oven (around 300°F/150°C) until heated throughout.

FAQs

If you have questions about making this delightful dessert, you’re not alone!

Can I use different types of milk in Baked Tapioca Pudding?

Yes! You can substitute regular milk with almond milk, coconut milk, or any plant-based milk of your choice. Just keep in mind that it may slightly alter the flavor.

How do I know when my Baked Tapioca Pudding is done?

The pudding is ready when the custard is set and no longer jiggles in the center. The crust should also be golden brown. Use a toothpick inserted into the custard to check for doneness; it should come out clean.

What can I serve with Baked Tapioca Pudding?

Baked Tapioca Pudding pairs wonderfully with fresh fruit, whipped coconut cream, or a drizzle of chocolate sauce. Get creative with your toppings!

Can I make Baked Tapioca Pudding gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend, ensuring that all other ingredients are also gluten-free.

Final Thoughts

Baked Tapioca Pudding is such a comforting dessert that brings back fond memories of family gatherings and warm kitchens. Its unique texture and creamy sweetness make it truly special. I hope you enjoy making this recipe as much as I do! Don’t hesitate to share your results or variations—I’d love to hear from you. Happy baking!