Baked Chinese Tapioca Pudding

Name: Baked Chinese Tapioca Pudding (Hsi mi chü pu ting)
Cuisine: Chinese
Ingredients: 1 cup sweet red bean paste; 10 cups water; 1-⅓ cups Chinese tapioca; 6 tablespoons water; 5 tablespoons cornstarch paste; 3 pieces vanilla essence; 3 egg yolks; 1 cups sugar; 2 cups boiling water; 1 cup milk; 3 tablespoons butter

Hsi mi chü pu ting

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-⅓ cups Chinese tapioca
10 cups water
2 cups

Asia
Taiwan
Kwangdong
Dessert
Vegetarian
Gluten-free

Method

Boil 10 cups water. Pour in tapioca and cook for 5 minutes, until tapioca becomes transparent. Remove and drain dry.
Boil 2 cups of water with 1 cup of sugar and cook for 3 minutes. Add butter and milk, thicken with cornstarch paste. Turn off heat, add vanilla extract and egg yolks. Stir quickly, then add tapioca. Mix well.
Pour half of tapioca paste