Baked Tapioca Pudding (Small Batch)

This Hong Kong-style crispy tapioca pudding features a delicious baked custard underneath with a bolo pineapple bun-style crust on top.

Why you'll love this recipe

Small batch: these mini baked tapioca puddings are great for individual servings.

A lighter dessert: that's not too sweet.

Easy to make: omit the crispy cookie crust for a straightforward baked tapioca custard.

Ingredients you'll need

Cookie crust:

• unsalted butter: softened
• egg: beaten [measure from 1 large egg and save the remainder for the custard/brushing the tops]
• granulated sugar: adds sweetness
• cake flour: contains lower protein/gluten content and gives the cookie crust a lighter texture
• all-purpose flour: regular plain flour
• dry milk powder: optional, for flavor
• vanilla extract: for flavor
• baking powder: acts as a leavener and adds a little lightness

Tapioca:

• small tapioca pearls (sometimes attributed as sago): not large tapioca pearls used for boba/bubble tea
• water: for cooking

Custard:

• egg: leftover from the cookie dough
• granulated sugar
• sea salt: balances out the sweetness
• cornstarch: helps to stiffen the custard
• vanilla extract
• whole milk: or full-fat coconut milk
• evaporated milk: usually comes in a can; has a rich flavor; also used in Hong Kong milk tea

How to make baked tapioca pudding

Make the cookie crust dough:

In a bowl, combine softened butter, 1 tablespoon (15ml) egg, sugar, cake flour, all-purpose flour, dry milk powder, vanilla extract and baking powder. Mix until well combined.

Transfer the dough onto a large piece of plastic wrap and flatten into a disc.

Wrap well and place into the fridge to chill for 10-15 minutes.

Cook the tapioca pearls:

Bring a small pot of water up to a boil.

Add in tapioca pearls, cover with a lid and remove pot from the heating element.

Let it sit for 7-8 minutes.

Remove lid, and drain the tapioca pearls into a sieve.

Give the tapioca pearls a rinse under cold water, drain well and transfer into a heat-proof mixing bowl.

Make the custard:

Whisk egg, sugar, salt, cornstarch, and vanilla extract into a heat-proof mixing bowl. Set aside.

In a small pot, heat up whole milk and evaporated milk, until scalding (and not boiling).

Temper the egg mixture by pouring the warmed milk gradually into the egg mixture while whisking constantly.

Transfer the warmed mixture back into the saucepan and cook, whisking constantly over medium-low heat, until thickened.

Once thickened, transfer the warm custard into the bowl with the tapioca pearls.

Gently incorporate the tapioca pearls with the custard.

Assemble:

Divide the tapioca custard mixture into lightly greased ramekins.

Roll out the chilled cookie crust dough and place it over the tapioca custard mixture.

Use a sharp knife to score the tops of the cookie crust.

Lightly brush the tops of the cookie crust with the remainder of the beaten egg.

Bake:

Preheat oven to 350F.

Place the ramekins on a baking sheet lined with parchment or aluminum foil.

Bake at 350F for 15-20 minutes, or until the cookie crust is crisp and the custard is set.

Remove from oven and let cool for 10-15 minutes before serving.

How to serve

Serve warm or at room temperature.

Pair the baked tapioca puddings with a Hong Kong milk tea, matcha latte, or coffee.

Or serve as a dessert after a large Chinese New Year celebratory meal.

Variations

Tea version: replace ½ cup milk with strong Hong Kong milk tea, or matcha.

Coconut: swap the whole milk for coconut milk.

Filling: add a layer of black sesame paste, taro paste, or red bean paste before baking.

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