Baked tapioca custard Dim sum 焗西米布甸

Baked tapioca custard, Dim sum, 焗西米布甸

Baked tapioca custard, Dim sum, 焗西米布甸

Baked tapioca pudding is a very popular dish in Hongkong. I loved to eat it as a child and still everytime I go back to Hongkong I will search for it in bakeries and am so happy to eat it. It just tastes great and brings back lots of childhood memories. I hope you will have a similar feeling when you try my recipe and eat your homemade baked tapioca pudding.

Please check wikipedia for more information on tapioca pudding: http://en.wikipedia.org/wiki/Tapioca_pudding

材料 6 杯

1. 50 克 = 1. 765 oz, 西米, 泰國
2. 900 ml = 30. 43 fl oz, 水
3. 2 只雞蛋, 大
4. 20 克 = 4 湯匙, 雲呢拿布甸粉
5. 10 克 = 2 湯匙, 栗粉
6. 45 克 = 1. 40 oz, 糖
7. 2 1/2 茶匙雲呢拿糖
8. 少許鹽
9. 20 克 = 0. 70 oz, 牛油
10. 150 ml = 5 fl oz, 奶, 多加 1 茶匙奶
11. 100 克 = 3. 53 oz, 鮮忌廉
12. 1/3 茶匙雲呢拿香液
13. 少許牛油擦焗模

攃面: 從 2 只蛋內, 取出1 茶匙蛋黃和 3/4 茶匙奶拌勻

Ingredients 6 moulds

1. 50 grams = 1. 76 oz, thai tapioca pearls
2. 900 ml = 30. 43 fl oz, water
3. 2 large eggs
4. 20 grams = 4 tbsp vanilla pudding powder
5. 10 grams = 2 tbsp corn starch
6. 45 grams = 1.40 oz, sugar
7. 2 1/2 tsp vanilla sugar
8. a pinch of salt
9. 20 gram = 0. 70 oz, butter
10. 150 ml = 5 fl. oz, milk , plus 1 tsp milk
11. 100 grams = 3. 53 oz, fresh cream, ( double cream )
12. 1/3 tsp vanilla extract
13. some butter to greese the moulds

Topping: take out 1 tsp egg yolk add 3/4 tsp milk

7 Responses to Baked tapioca custard Dim sum 焗西米布甸

  1. Fabian says:

    Hi, thanks for the easy step to make a lot of different foods, my family loves you and your tutorials. I just wanna ask where you live in Hong Kong?

    (I live in Tai po, Hong Lok Yuen)

  2. Halena says:

    Hi!

    I have seen this dish baked in a large pie dish before. If I do so, do I have to adjust the cooking time?

    Thanks!

  3. Tina says:

    Hi Maria,

    I just came across your tapioca custard recipe. Our local Chinese restaurant use to serve this for dim sum but recently they changed the recipe and it doesn’t taste very good any more. I’m looking forward to making my own at home with your recipe. I’m glad all those years of learning Cantonese paid off because your video is very detailed and easy to follow.

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