Baked Tapioca Pudding

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A warm and custardy classic with a golden pineapple bun crust.

If you’ve ever had baked tapioca pudding at a Cantonese restaurant, you know just how special this dessert is. With a creamy, custard-like base filled with soft tapioca pearls and a shiny, golden crust borrowed from Chinese pineapple buns, this dessert is comfort food and bakery treat rolled into one.

Though it’s traditionally served in restaurants for special occasions or Lunar New Year celebrations, this homemade version is totally doable in your own kitchen. And the results? Just as indulgent, with all the chewy, creamy, and crunchy textures you love.

Why You’ll Love This Baked Tapioca Pudding

• It’s restaurant-worthy: Just like the baked tapioca you’d find at dim sum.
• Creamy and chewy: Custard meets tapioca pearls for a satisfying texture.
• That crust! It’s crisp, crackly, and adds a sweet, buttery finish.
• Easy to prep ahead: Make components in advance, then bake before serving.

Ingredients You’ll Need

For the Crust:

• All-purpose flour
• Milk powder (for that iconic bakery-style flavor)
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Egg (room temperature)
• Vanilla extract

For the Tapioca Custard:

• Uncooked tapioca pearls (sago)
• Milk (any dairy or non-dairy milk works)
• Eggs
• Granulated sugar
• Cornstarch
• Vanilla extract

How to Make Baked Tapioca Pudding

Step 1: Make the Crust Topping

1. Mix the flour, milk powder, and salt in a bowl.
2. In another bowl, cream together the softened butter and sugar. Add the egg and vanilla.
3. Combine the dry and wet ingredients to form a soft dough.
4. Roll the dough between two sheets of parchment to 1/8″ to 1/4″ thick. Chill flat in the fridge for 1 hour.

Step 2: Prepare the Tapioca

1. Boil a pot of water and add the tapioca pearls. Stir occasionally.
2. Cook for 15 minutes until mostly translucent, then cover and let sit for 10 minutes until fully translucent.
3. Drain and rinse the pearls in cold water. Keep submerged in cold water until ready to use.

Step 3: Make the Custard

1. In a bowl, whisk eggs, sugar, cornstarch, and vanilla.
2. Heat the milk in a pot until it just starts to simmer.
3. Temper the eggs by slowly whisking in the hot milk.
4. Return the whole mixture to the pot and cook over low-medium heat until thickened (about 8–10 minutes).
5. Remove from heat, stir in the drained tapioca, and pour into a baking dish.

Step 4: Assemble and Bake

1. Preheat the oven to 375°F.
2. Remove the chilled crust from the fridge, peel off the parchment, and place it on top of the custard. Trim any excess.
3. Score the top in a diamond pattern and brush with a light layer of beaten egg.
4. Bake for 35–40 minutes until golden brown.
5. Let cool for 20–30 minutes before serving warm.

Tips for Success

• Use enough water when boiling tapioca: It thickens as it cooks, so start with plenty.
• Keep tapioca in cold water: This prevents clumping and drying out.
• Whisk constantly when tempering: To avoid scrambling the eggs.
• Cool before serving: The custard needs time to set so it slices neatly.

Variations

• Add a filling layer: Try red bean paste, taro paste, or black sesame in the middle.
• Use coconut milk: For a richer, more tropical custard.
• Make individual portions: Use ramekins instead of a baking dish for single servings.

How to Store

• Fridge: Best served fresh but can be stored in an airtight container for 1–2 days. Reheat gently before serving.
• Freezer: Not recommended—the texture of tapioca doesn’t freeze well.

Frequently Asked Questions

Can I use instant tapioca?
Not for this recipe. Use small, uncooked tapioca pearls (sago) for the best texture.

Can I make it ahead of time?
Yes! Make the crust and pudding a few hours ahead and assemble before baking.

Can I use a non-dairy milk?
Absolutely. Oat, almond, or soy milk all work well.

Baked Tapioca Pudding

Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 1 hour
Total Time: 2 hours 55 minutes
Yield: 6 servings

Ingredients

Crust:

• 220g all-purpose flour
• 25g milk powder
• 1/4 tsp salt
• 135g unsalted butter, softened
• 135g granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract

Tapioca Custard:

• 100g uncooked tapioca pearls (sago)
• 350g milk
• 2 eggs
• 100g granulated sugar
• 30g cornstarch
• 1 tbsp vanilla extract

Egg Wash:

• 1 egg, beaten

Instructions

1. Prepare the crust dough and roll between parchment. Chill for 1 hour.
2. Boil tapioca pearls, then let sit covered off heat. Drain and keep in cold water.
3. Whisk eggs, sugar, cornstarch, and vanilla in a bowl.
4. Heat milk and temper into egg mixture. Cook into a thick custard.
5. Stir in tapioca pearls. Pour into a baking dish.
6. Top with chilled crust. Score and brush with egg wash.
7. Bake at 375°F for 35–40 minutes.
8. Cool 20–30 minutes before serving.

This baked tapioca pudding is the perfect fusion of nostalgic comfort and bakery elegance. Whether you make it for a holiday dinner or just because, it’s sure to impress—and have everyone going back for seconds.