Tuesday, January 24, 2006

Custard Pudding

A very popular dessert in cantonese restaurants

1/2 cup tapioca
1/2 cup sugar
1/2 cup evaporated milk
1 cup water
2 tbsp margarine
2 tbsp corn starch
3 tbsp custard powder
4 eggs
1/2 cups japanese red bean sauce
1 tbsp corn oil

1. Boil about 2 liters of water. Pour 1/2 cup tapioca into the boiling water. Bring to boil then lower to medium heat. Cook until tapioca turns transparent. Put tapioca into a sieve and leave under running water for about 1/2 minute. Keep tapioca in cold water. Set aside.

2. Cook red bean sauce in a saucepan. Try to mash the beans at the same time. Slowly add corn oil. Stir vigourously. Set aside.

3. Add 1/2 cup of water, evaporated milk and sugar in a saucepan over medium heat. Stir until the sugar dissolves then add margarine. Remove tapioca from cold water and add into the mixture. Mix corn starch, custard powder and 1/2 cup water in a small bowl. Then add this mixure into the saucepan. Stir the mixture, cook until the mixture becomes thick. Remove pan from stove, slowly add in the eggs. Whisk mixture.

4. Preheat oven to 190 Celcius. Pour 1/2 tapioca mixture into a baking pan, add red bean paste, then pour the rest of the tapioca mixture on top. Bake for 40 minutes or until golden brown.
Serve hot.

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