Tapioca Pearl Tart

Heidi made a Tapioca Pearl (Sago) Tart for dessert. The Tapioca Pearl Tart is best eaten cold as the tapioca will be more chewy when chilled.

The translucent tapioca looks like little pearls, very delicate and soft but it has a chewy texture unlike it’s look.

The salted egg yolk and sweet yellow mung bean paste filing complements one another well.

Ingredients

Sago Layer:

• 400g tapioca pearl (soak in 6 cups of cold water for 6 hours, drain)
• 50g coconut cream powder
• 1 cup sugar
• 1 tablespoon wheat starch
• 1 tablespoon tapioca starch
• 1 tablespoon vegetable oil

Filings:

• 1 cup yellow mung beans
• 2 oz butter
• 4 tablespoons sugar
• 4 salted egg yolk (cut into quarters)

Click on Read More for the instructions.

Instructions

Rinse the dry yellow mung beans twice, soak in 2 cups cold water for 2 hours, drain and steam for 30 minutes.

Add the butter and sugar to mung bean and mix into a paste.

Spread the paste on a parchment lined baking sheet and let it cool.

Combine all the dry ingredients in the Sago Layer and mix well.

Add the oil into the sago mixture and mix well.

Fill one third of a small bowl with the sago mixture. Top with a tablespoon of the mung bean paste and a piece of the salted egg yolk.

Completely cover the filings with more sago mixture.

Steam for 20 minutes.

You know it’s ready when the sago turns translucent. Chill in the fridge for a more chewy texture. Heidi, thank you for sharing two great recipes.

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