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Baked Tapioca Pudding Easy Family Comfort Dessert

Baked Tapioca Pudding

This Baked Tapioca Pudding combines a buttery crust with a creamy, chewy tapioca custard for a delightful dessert that’s both comforting and elegant. The golden top and fragrant vanilla notes make it a perfect treat for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Asian, Fusion
Calories: 360
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups All-purpose flour
  • 2 tbsp Milk powder
  • 0.5 cup Unsalted butter, softened
  • 0.25 cup Granulated sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 0.25 tsp Salt
Tapioca Custard Ingredients
  • 0.5 cup Uncooked tapioca pearls (sago)
  • 2 cups Milk
  • 2 large Eggs
  • 0.5 cup Granulated sugar
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla extract
Egg Wash
  • 1 large Egg, beaten (for brushing crust)

Method
 

  1. Preheat oven to 180°C (350°F). Lightly grease a 9-inch pie dish.
  2. In a mixing bowl, combine flour, milk powder, sugar, and salt. Add softened butter and mix until crumbly.
  3. Add egg and vanilla extract. Mix until a soft dough forms. Roll out and press evenly into the pie dish to form the crust.
  4. Par-bake the crust for 10–12 minutes until lightly golden. Set aside.
  5. Meanwhile, cook tapioca pearls in boiling water for 10–12 minutes, or until translucent. Drain and set aside.
  6. In a saucepan, combine milk, sugar, and cornstarch. Heat gently, whisking constantly until slightly thickened.
  7. In a bowl, lightly beat the eggs. Gradually temper with warm milk mixture while whisking. Return to the saucepan and cook until smooth and creamy.
  8. Stir in vanilla extract and cooked tapioca pearls. Pour the custard over the baked crust.
  9. Brush the edges of the crust with beaten egg for a glossy finish.
  10. Bake for 25–30 minutes, or until the custard is set and the top is golden. Cool slightly before serving.

Notes

For extra flavor, sprinkle a little nutmeg or cinnamon over the top before baking. Serve warm or chilled with a drizzle of condensed milk for added sweetness. Ensure tapioca pearls are cooked through before mixing into custard.