Not everyone has time to make fancy dishes or elaborate meals but if you really want to make something then you just have to make time. I am saying this because while I was baking this dessert my toddler decided to throw a tantrum. You can see that the pictures aren’t the greatest or the dessert isn’t the prettiest but hey I made it. And it was a big hit on Christmas Day. For all those mamas out there (and daddies), don’t forget to continue your dreams. Having a family doesn’t mean that you need to stop doing the things that you love.
This recipe is pretty simple but does need lots of ingredients that you might not have in your pantry. You will need red bean paste (I bought mine at the Asian market but you can make yours at home. I made some for my green tea mochi ). You will also need custard powder and some tapioca. I bought the minit tapioca but would recommend getting the small pearl tapioca.
To start this recipe, you need to prepare the crust. (Probably my favorite part of this recipe). You will need egg yolk, flour, sugar, butter and evaporated milk.
Start by creaming the butter and sugar together. I did this by hand, but you can use a mixer to make things easier.
Cream until smooth and then add the egg yolks. (Again I doubled the recipe so the pictures will be doubled the amount.) Cream until blended evenly.
Then to this you need to add the evaporated milk.
Slowly add in the flour.
I transferred the dough to a larger bowl and ended up mixing it by hand.
When you are done, wrap with some plastic wrap and put in the fridge to rest for 30 or more minutes.
Now time for the tapioca. If you use the pearl tapioca then this process might be a little different.
I measured out the tapioca and soaked it with some of the milk. I allowed it to sit for 10 minutes before adding it to the rest of the ingredients. In the original recipe it recommends cooking the tapioca following the directions on the box. I did not cook the tapioca since I knew I would be baking this for 30 minutes. I would definitely check the box before buying the tapioca since some pearls can take an hour to cook. So pick the minit tapioca if you are like me and want something fast and easy.
To prep the rest of the custard, mix the eggs and add to it the custard powder. On the stove top heat up the remaining milk and sugar.
While the milk is heating up, prep the red bean paste. Spread a generous amount of red bean paste to the bottom of a baking pan. Preheat the oven at this time.
When the sugar has completely dissolved in the milk, add the tapioca to it and mix well until smooth. You can keep the heat on low to start cooking the tapioca.
When the tapioca is mixed well, add in the egg and custard mixture. Mix well.
Pour this mixture on top of the red bean paste.
You will get two layers.
Now to add the crust. I had lots of trouble rolling out the crust. It just would not stay together. So since my little guy was not having it, I decided to just roll out the dough and piece it together on top. Next time I would have used a cookie cutter and cut out shapes. I would also roll out the dough thinner. I made it about 1/2 inch thick. Add an egg wash to make this look pretty. (I forgot to do this)
Bake for 30 minutes.
Impress your friends with this dessert. Enjoy!
Original recipe from https://jaxandcs.com/2016/02/13/chinese-new-year-baked-tapioca-pudding-with-pineapple-crust-sai-mai-bo-din/
Baked Tapioca and Red Bean Dessert with Pineapple crust
Crust
- 1 2/3 cups all purpose flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup salted butter, softened
- 2 egg yolks
- 2 tbsp evaporated milk
Tapioca
- 225 g minit tapioca (Or use small pearl tapioca) (I actually doubled it from the original recipe so maybe try adding less if you want it to be gooier)
- 500 ml homo milk
- 4 tbsp custard powder
- 2 large eggs
- 100 ml evaporated milk
- 1/2 cup sugar
- 1/8 cup salted butter
To start this recipe, you need to prepare the crust. Start by creaming the butter and sugar together. I did this by hand, but you can use a mixer to make things easier. Cream until smooth and then add the egg yolks. Cream again until blended evenly. To this add the evaporated milk and mix. Now slowly add in the flour. I transferred the dough to a larger bowl and ended up mixing it by hand. When you are done, wrap with some plastic wrap and put in the fridge to rest for 30 or more minutes.
For the tapioca, if you are using small pearl tapioca I recommend following the instructions for cooking. It might longer or you may need to soak your tapioca.
When I made this recipe I used minit tapioca which is like instant tapioca and you don’t really need to cook it. You just need to allow to soak for 10 minutes and then you can bake. Pour the tapioca into a container and allow to soak with about half the milk. I allowed it to sit for 10 minutes before adding it to the rest of the ingredients. To prep the rest of the custard, mix the eggs and add the custard powder to it. On the stove top heat up the remaining milk and sugar. While the milk is heating up, prep the red bean paste. Spread a generous amount of red bean paste to the bottom of a baking pan. Preheat the oven to 375 F at this time.When the sugar has completely dissolved in the milk, add the tapioca to it and mix well until smooth. You can keep the heat on low to start cooking the tapioca. When the tapioca is mixed well, add in the egg and custard mixture. Mix well. Pour this mixture on top of the red bean paste.
Now to add the crust. I had lots of trouble rolling out the crust. It just would not stay together. I decided to just roll out the dough and piece it together on top. Next time I would have used a cookie cutter and cut out shapes. I would also roll out the dough thinner. I made it about 1/2 inch thick, I think 1/4 inch will be better. Add an egg wash to make this look pretty. Bake for 30 minutes.
If you enjoyed this recipe, try some of our other recipes: https://eatitnoworeatitlater.com/recipe-list/
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