Chinese Tapioca Pudding with Pineapple Crust

April 16, 2017 at 7:39 pm | Posted in Pie | Leave a comment

Red bean paste:

  1. Soak 210g of red bean for 7 hours. -> soak for 12 hours++++
  2. Combine red beans and 2.5 cup of water, bring to a boil, let sit for 5mins, then discard water.
  3. Put bean back into pot add water just enough to cover beans. Then simmer for 20mins-1hour until beans are tender. Make sure you don’t add too much water. Add sugar in 3 batch (total of 70mL sugar?) until a paste is formed.
  4. => should just heat it then mush them all up till smooth


  • 200 g all purpose flour (378ml flour) – 175ml flour
  • 150 g sugar (3/4 cup) – 60ml sugar
  • 1/2 tsp baking soda – 1/4 tsp
  • 1/2 tsp baking powder – 1/4 tsp
  • 40 g unsalted butter, softened (44mL) – 22mL
  • 80 g vegetable shortening (98g) – 50mL
  • 2 egg yolks – 1 egg yolk
  • 2 tbsp evaporated milk – 1tbs
  • => the latter measurement is cut down half according to author’s suggestion

Tapioca filling (tapioca):

  1. boil 1-1.5 cup water
  2. add 1/4cup? tapioca
  3. boil for 30mins in medium heat. Stir every 10mins
  4. Strain and rinse with cold water, don’t over cook!
  5. => 100g tapioca + 3L water

Tapioca filling:

Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

  • 100 g small whole tapioca pearls
  • 500 ml homo milk
  • 4 tbsp custard powder
  • 2 large eggs
  • 100 ml evaporated milk
  • 100 g sugar
  • 40 g unsalted butter

Instruction (crust):

  1. mix butter, shortening, sugar together
  2. Add in the egg, mix.
  3. Add in the milk, mix.
  4. In a  separate bowl, mix the flour, baking soda, and baking powder all together.  Slowly add it into the wet mixture in 3 portion. and mix until perfect dough forms.
  5. wrap in clear plastic wrap. Refrigerate for at least 30mins.

Instruction (Pudding):

  1. Preheat oven to 375F.
  2. cook tapioca pearls.
  3. Mix/ beat egg and 200mL of milk in a bowl. Add custard powder.
  4. In a separate pan, heat evaporated milk, other 300mL of milk, sugar, and butter over low heat.
  5. Add in the egg custard mixture, keep stirring. It should begin to thicken.
  6. turn off the heat and add in the tapioca pearls. mix well.
  7. add custard mixture to baking dish + paste filling.
  8. roll out dough and cover custard. cut cross-hatch pattern.
  9. brush on some egg yolk to make it pretty
  10. Bake for solid 30mins, until crust is golden and flaky.

Reference (Adaptation from):

red bean paste:


tapioca pudding:

Chinese New Year Baked Tapioca Pudding with Pineapple Crust [Sai Mai Bo Din]

custard powder substitute:

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