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.

sagotart-11

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

sagotart-10

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)

sagotart-22

Click on Read More for the instructions.

Instructions

sagotart-21-300x200Rinse the dry yellow mung beans twice, soak in 2 cups cold water for 2 hours, drain and steam for 30 minutes.
sagotart-20-300x200Add the butter and sugar to mung bean and mix into a paste.
sagotart-18-300x200Spread the paste on a parchment lined baking sheet and let it cool.
sagotart-17-300x200Combine all the dry ingredients in the Sago Layer and mix well.
sagotart-16-300x200Add the oil into the sago mixture and mix well.
sagotart-15-300x200Fill 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.
sagotart-14-300x200Completely cover the filings with more sago mixture.
sagotart-13-300x200Steam for 20 minutes.
sagotart-12-300x200You 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.

3 thoughts on “Tapioca Pearl Tart

  1. I love your blog and checks it daily, hehe. Do you know what that yellow tapioca dessert that they serve at dimsum restaurants are called? thanks!

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