Are you a lover of tapioca pudding? I am and would always be. I’d like to cook a tapioca dessert and enjoy a warm night especially in winters. During our trip back to Hong Kong last month, I’ve tried baked tapioca custard, a non-Asian variation of tapioca pudding, several times at a Chinese restaurant. Not only was the dessert not expensive, but also was it downright sensational. Its smooth and creamy texture satisfied all the taste buds. Inside the baked tapioca custard, they added some sweet lotus paste, a popular way of presenting this dessert, I guess. Well, I felt my husband seemed not to be into the lotus paste though.
Having come back to Australia, I got some time to play around and experiment baking my own version of this sensational dessert. Instead of putting lotus paste, I prepared some red beans that were cooked with a little piece of rock sugar. While baking the dessert, my husband proclaimed that he had had enough in Hong Kong and didn’t want to eat any more. What happened then? He finished a big bowl when the custard turned onto our dinner table. Surprise.