Baked Taro Sago Pudding

Flavor: Milky; Technique: Baked; Time: Several hours; Difficulty: Moderate.

Steps to Make Baked Taro Sago Pudding

Cook the small sago until transparent, boil in high heat, stirring constantly. After cooking, rinse with cold water to remove the sticky parts on the surface, drain and set aside.

Slice the taro, steam until a chopstick can be inserted easily, the softer the better.

After steaming, add an appropriate amount of milk, one to two tablespoons of condensed milk, 20g sugar, mash the taro into a paste, or blend it in a food processor.

Whisk one whole egg with half a egg yolk, add 20g cornstarch, 20g sugar, 100g milk, 20g custard powder, mix well and sift.

Add 45g sugar, 150g evaporated milk, 100g coconut milk, one tablespoon of condensed milk, 1g salt to the sifted liquid, mix well and pour into a pot.

Heat on low heat, add butter, stir constantly with a hand whisk until the liquid offers some resistance, then add the sago and continue stirring until thickened, then remove from heat.

Layer the bottom, spread a layer of taro paste in the middle, then another layer on top, brush with the remaining half of the egg yolk mixture.

Preheat the oven, top and bottom heat at 200 degrees Celsius on the middle rack, bake until slightly golden, then reduce the temperature to between 160 and 180, adjust according to your oven.