Baked pudding

Overview

Soft and chewy, with a rich milky aroma, this is a no-fail, easy-to-make baked snack,

Tags

• dessert
• afternoon tea
• students
• big sago
• egg yolk
• taro
• whipping cream
• whole egg liquid
• whole milk
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Peel taro (128g), cut into small pieces, steam in boiling water for about 15 minutes

   

3. 3 Put the steamed taro and sugar (18g) into a mixing bowl (it’s best to mix well first) and sago (cooked 300g)

   

4. 4 Stir together thoroughly

   

5. 5 Put the milk (144g) and caster sugar (44g) together in a mixing bowl,

   

6. 6 Stir the insulated water evenly

   

7. 7 Mix whole eggs (40g) and egg liquid (40g) well (do not use too much force, as bubbles may easily occur), slowly pour into the milk and mix well

   

8. 8 Add light cream (144g) and stir, and let the stirred liquid stand for a while.

   

9. 9 Sieve the resting liquid to avoid egg gluten

   

10. 10 Add lychee sago base

    

11. 11 Just lay the bottom

    

12. 12 Pour the milk into the mold 90% full

    

13. 13 Heat the oven at 245° and lower it at 170°. 800g of water is required in the baking pan,

    

14. 14 The surface of the baked pudding should be slightly burnt.

    

15. 15 Baked finished product