practical, how preparing recipe Baked SagoTapioca PuddingChinese Dimsum with 7 ingredients and 15 stages of easy cooking, which is very practical.
Without fail making ultimate Baked Sago/Tapioca Pudding(Chinese Dimsum) easy, delicious, practical. Recipe by Allotta. taken from some chinese magazine my mother found. combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed. Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. A tapioca pudding with a caramelized surface and a very creamy texture. Chinese Setting. (繁體) Traditional. 焗西米布甸食譜 ｜Baked Sago Custard Pudding Recipe.
This tapioca pudding recipe uses small pearl tapioca, milk, sugar, eggs, and vanilla.
Yet tapioca pudding is one of those comfort foods that conjures up happy childhood memories.
It's actually really easy to make.
Good Evening all, now you get cook recipe Baked Sago/Tapioca Pudding(Chinese Dimsum) with 7 ingredients and 15 steps. Below this is how to make it, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 7 ingredients and 15 stages of easy cooking Baked Sago/Tapioca Pudding(Chinese Dimsum).
Ingredients all Baked Sago/Tapioca Pudding(Chinese Dimsum)
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Needed 35 g : sago/tapioca pearls.
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Prepare 15 g : custard powder or cornstarch.
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Prepare 250 ml : milk.
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Prepare 1 : egg.
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Needed 30 g : sugar (less sweet) - can go up to 45g sugar.
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Prepare 40 ml : evaporated milk.
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Needed 10 g : butter.
To make homemade tapioca pudding, add milk, egg, tapioca, and sugar to a saucepan.
After letting it rest for a few minutes, bring the mixture to a full boil.
Remove it from heat and stir in the vanilla.
Serve it warm or cold, and I love it topped with fresh berries and a small dollop of whipped cream.
If all basic ingredients Baked Sago/Tapioca Pudding(Chinese Dimsum) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Stages Cooking Baked Sago/Tapioca Pudding(Chinese Dimsum)
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Follow the instructions of the sago/tapioca pearls package - some brands require soaking and others do not..
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To cook the tapioca, put water in to a pot and turn it on to high heat. Wait for the water to come to a full boil..
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Put the tapioca in and cover it for about 15min-20mins. Do not lower the heat. Stir it occasionally so that the tapioca doesn't stick to the bottom of the pot. You should see the pearls turn translucent. Once the pearls have turned mostly translucent, take the pot off the stove and keep it covered for another 15 minutes. The residing heat from the pot will keep slowly cooking it. The pearls are cooked once they are all completely opaque..
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In a bowl, combine the custard powder/cornstarch with half of the milk. Mix well..
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Add the egg to the custard mixture and combine well..
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In a pot, pour the second half of the milk with the butter. Heat up the pot on medium heat (this avoids the milk from burning at the bottom)..
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Slowly add in the sugar and make sure it's dissolved..
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Add in the custard mixture slowly. As the mixture is heating, stir it slow and you should see the custard thicken..
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Once the custard has thicken, pour the cooked tapioca in and mix it well..
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Preheat the oven to 400F..
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Divide the mixture into the 4 ramekins..
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Put the ramekins onto a baking tray and place about 1/3 inch of water into the baking tray. This will ensure that the custard will stay moist..
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Bake for about 20-25 mins..
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If the top hasn't started caramelizing, you can turn the oven to broil for a couple of minutes. If you turn on the broil, please watch it as it may burn..
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You can serve immediately or wait for it to be room temperature..
I love tapioca pudding, the one with large pearls.
I like large pearls because they give more texture, especially that chewy bouncy texture.
Large pearl tapioca pudding is not as common anymore compared to the small pearls these days.
The Best Chinese Tapioca Recipes on Yummly
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