TARO PASTE FILLING
- 1 lb or 450 g taro root
- 75 g or 1/3 cup sugar
- 150 g or 1 tbsp melted unsalted butter
- Preheat the steamer.
- Peel and cut the taro root into 1 inch chunks and steam until tender (about 10 minutes). Poke with fork to check for softness similar to when potatoes are cooked.
- Mash the cooked taro. Add sugar and butter while the taro is still hot
- Puree in a food processor or press through a sieve to create a smooth paste. I like my paste a little on the dry side, but you can add a little water as desired to create a smooth paste.
- Set aside.
- Makes one bowl (this is enough for 2-3 batches of this pudding)
- Store in refrigerator if making ahead of time.
Alternate filling options
- Red bean paste
- Black sesame paste
- Lotus seed paste
- Red beans cooked with a little rock sugar until barely softened
PINEAPPLE BUN CRUST TOPPING
- 110 g all purpose flour
- 80 g sugar
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 20 g unsalted butter, softened
- 40 g vegetable shortening
- 1 egg yolk, slightly beaten
- 1 tbsp evaporated milk
- Mix butter, shortening, and sugar together until light and fluffy.
- Add egg and mix.
- Add milk and mix.
- Mix flour, baking soda, and baking powder together. Sift into wet mixture to remove clumps. Mix until soft dough forms.
- Refrigerate for 30 minutes or more.
- 50-60 g small whole tapioca pearls
- 250 ml milk, divided into 100 ml and 150 ml
- 2 tbsp custard powder
- 1 large egg lightly beaten (set some egg white aside to paint over the crust)
- 50 ml evaporated milk
- 45 g sugar
- 20 g unsalted butter
- Preheat oven to 375 degrees
- In a small saucepan, bring water to a boil and add tapioca pearls slowly in a circular distribution pattern. Cook for 8-10 minutes on medium heat until almost completely translucent. Stir occasionally to loosen pearls that are stuck together or to the pot. Drain tapioca pearls in a strainer and rinse under cold water to stop the pearls from cooking longer. Drain well.
- Add custard powder in 100 ml milk, stir in the beaten egg. Set aside.
- Use a small saucepan, pour in evaporated milk and the remaining 150 ml milk. Add sugar and butter. Heat until butter dissolved and combined well. Stir in the egg mixture and continue to cook. Stir constantly until mixture begins to thicken. Lastly, add cooked tapioca pearls.
- Fill custard mixture into small baking dish(es) half full. Add desired amount of filling then add more custard mixture on top. Leave room for crust topping.
- Roll out crust topping between two sheets of wax paper. Aim to form a shape to match your baking dish.
- Place on top of custard mix. Use a knife to draw wide criss-crossing lines over crust to form diamond shapes.
- Paint remaining egg mixture on top of crust generously.
- Bake in oven at 375 degrees for 15-20 minutes until crust is golden.
- Makes about 3 servings (but you will have left over taro filling to make 1-2 more batches, depending on how much filling you use.)
Let me know what you think of it :)