Hi, I am Laura. Today, I’m gonna show you how to prepare baked sago/tapioca pudding(chinese dimsum) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Baked Sago/Tapioca Pudding(Chinese Dimsum) Recipe
Baked Sago/Tapioca Pudding(Chinese Dimsum) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Baked Sago/Tapioca Pudding(Chinese Dimsum) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook baked sago/tapioca pudding(chinese dimsum) using 7 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Baked Sago/Tapioca Pudding(Chinese Dimsum):
- Get 35 g sago/tapioca pearls
- Take 15 g custard powder or cornstarch
- Get 250 ml milk
- Make ready 1 egg
- Prepare 30 g sugar (less sweet) - can go up to 45g sugar
- Take 40 ml evaporated milk
- Get 10 g butter
Steps to make Baked Sago/Tapioca Pudding(Chinese Dimsum):
- Follow the instructions of the sago/tapioca pearls package - some brands require soaking and others do not.
- 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.
- 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.
- In a bowl, combine the custard powder/cornstarch with half of the milk. Mix well.
- Add the egg to the custard mixture and combine well.
- 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).
- Slowly add in the sugar and make sure it’s dissolved.
- Add in the custard mixture slowly. As the mixture is heating, stir it slow and you should see the custard thicken.
- Once the custard has thicken, pour the cooked tapioca in and mix it well.
- Preheat the oven to 400F.
- Divide the mixture into the 4 ramekins.
- 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.
- Bake for about 20-25 mins.
- 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.
- You can serve immediately or wait for it to be room temperature.
So that’s going to wrap it up for this exceptional dish baked sago/tapioca pudding(chinese dimsum) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
