While it’s often found at Hong Kong cafés and Cantonese restaurants, baked tapioca pudding is also simple to make at home. Creamy vanilla custard is mixed with bouncy pearls of sago or tapioca, then topped with a tender, shortbread-like cookie topping and baked. Not too sweet and ultra comforting, it’s a cozy end to a chilly evening or a special dessert for a Lunar New Year dinner.
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To make the cookie crust: In a medium bowl, whisk the flour, baking soda, and salt.
In a large bowl, beat the butter and sugar with a flexible spatula until just combined.
Add the egg and vanilla and mix until combined. Add the flour mixture and mix until a crumbly dough forms. Transfer the dough to a clean work surface and briefly knead the dough by hand until it comes together into a cohesive dough, about 30 seconds. Form the dough into a disk about 3/4" thick, wrap in plastic or your favorite reusable wrap, and chill in the refrigerator for at least 1 hour, until firm but still a little pliable. (The dough can be stored in the refrigerator for up to 24 hours, well wrapped.)
To make the custard: In a medium heatproof bowl, whisk the eggs, egg yolk, sugar, cornstarch, vanilla, and salt to combine.
In a medium saucepan, heat the milk over medium-low and cook until it just starts to simmer around the edges, 6 to 8 minutes.
Slowly stream the hot milk into the egg mixture while continuously whisking to temper the eggs. Pour this mixture back into the saucepan, then continue to cook over medium-low, whisking constantly, until the custard just starts to thicken, 2 to 3 minutes. Turn off the heat and add the butter. Continue to whisk until the custard is smooth and the butter is fully incorporated.
Pour the custard through a fine-mesh sieve into a medium heatproof bowl to remove any lumps. Place plastic wrap or parchment on top so that it touches the surface, preventing a skin from forming. Set aside while you prepare the sago/tapioca.
To prepare the sago (or tapioca): In a medium saucepan, bring the water to boil. Add the sago and immediately stir so the sago doesn’t stick to the bottom. Continue to boil, without stirring, until the sago is translucent and no longer white in the center, 18 to 20 minutes. (Letting the sago cook without stirring prevents it from breaking down.)
Drain the sago through a fine mesh sieve and shake off any excess water. Transfer the sago to the custard and mix to combine. Pour the custard into a lightly greased 9" pie pan or 9" round tart pan that’s at least 1 1/2" deep and spread into an even layer.
Preheat the oven to 400°F with a rack in the center.
To assemble the baked tapioca pudding: If the dough for your cookie crust has been in the refrigerator for longer than 1 hour, remove it and allow it to rest at room temperature for 10 to 15 minutes to become pliable. On a piece of parchment, roll out the dough to a 10" round and trim the edges so you have a clean 9" round that fits your pan.
Lightly score a crosshatch pattern in the crust with a knife. Slide the parchment and crust onto a baking sheet and chill in the refrigerator or freezer until firm, 10 to 15 minutes. Once firm, place the crust on top of the custard and brush the crust with a light coating of the beaten egg yolk.
Place the pan on a baking sheet and bake for 28 to 32 minutes, until the crust is crisp and golden brown. Remove from the oven and allow the pudding to cool for about 5 minutes before serving warm.
Storage information: Store leftover baked tapioca pudding, covered, in the refrigerator for up to 3 days. Reheat the pudding in a 300°F oven for about 15 minutes, or until warmed through.
Tips from our Bakers
The dish known as baked tapioca is typically made with sago. Some people use sago and tapioca interchangeably, even though they are technically different. When making the recipe, you can use either one and cook according to these instructions.
