- 1 cup small tapioca balls
- ½ cup sugar
- 1½ cups coconut milk
- 1½ cups whole milk
- Bring a medium pot of water to boil.
- Add tapioca to boiling water. Cook until tapioca looks almost transparent, but still a bit of white inside each pearl. If it’s completely transparent, the dessert will be too gooey.
- Drain the pan into a sieve and rinse in cold water to stop the cooking process. Set pearls aside.
- In a medium pot, pour in coconut milk, whole milk, and sugar. Simmer and stir the mixture until the sugar has dissolved. Set aside to cool.
- Combine the cool tapioca with coconut mixture. Cover and keep in the fridge. Serve chilled.
- 1 cup rice
- 1 cup black sesame seeds/black sesame seed powder
- 8 cups water
- ¾ cups sugar
- Soak the rice in cold water for at least an hour.
- Drain the rice and add to a blender, with 4 cups of water. Blend the rice until it’s like the texture of sand.
- Add black sesame powder to the mixture and blend until fully mixed.
- In a large saucepan, pour mixture, then add the remaining 4 cups of water and the sugar. Start out with ½ cup of sugar and gradually add more towards the end if you want it sweeter.
- Bring the mixture to a boil. As soon as it starts to boil, turn the head down to low and cook until mixture thickens, stirring constantly (5 to 10 minutes).
- 1 pound mango chunks, or 3 medium mangoes
- 1 cup evaporated milk
- ¾ cup cold water
- ½ cup sugar
- 2 tbsp unflavored gelatin powder (2 envelopes of gelatin powder)
- 2 tbsp evaporated milk
- In a blender, puree mango until smooth. Add 1 cup of evaporated milk to mango puree. Blend until very smooth. For an even smoother texture, strain the puree mixture through a sieve.
- Pour cold water in a small pan. Dissolve gelatin in the cold water. Let sit for five minutes to allow the gelatin to bloom.
- Add sugar into the bloomed gelatin. Heat slowly until the sugar dissolves, then remove from heat.
- Pour the gelatin mixture into mango mixture. Mix until fully incorporated.
- Pour the mixture to your containers or molds. Cover and refrigerate for 2 to 3 hours until completely set.
- Before serving, top with 1-2 tablespoons of evaporated milk.
- Mango pudding can be covered and stored in the fridge for up to 3-5 days.
- 1½ cups all purpose flour
- ½ tsp salt
- 1 tablespoon sugar
- 14 tablespoons unsalted butter, cubed and cold.
- 2 tablespoons ice water
- 4 eggs
- ½ cup sugar
- 1 cup hot water
- ⅓ cup evaporated milk
- 1 tsp vanilla
- In a large mixing bowl, combine flour, salt, and 1 tablespoon of sugar. Add the chilled butter and break it up with your hands until mixture resembles coarse crumbs. Add 2 tablespoons ice water. Once the dough is workable, turn out onto a lightly floured surface and form mixture into a ball. Wrap and refrigerate for at least 20 minutes.
- While the dough is resting, make the filling. Dissolve ½ cup sugar into 1 cup of hot water, then let cool to room temperature. Whisk eggs and evaporated milk together, then incorporate sugar water and vanilla. Strain through a fine mesh strainer, then refrigerate covered until you’re ready to bake.
- Preheat oven to 400˚F/200˚C. Roll out dough and cut circles to fit your tins. If you don’t have egg tart tins, you can use muffin tins. Press the dough into the tins. Press the dough a little higher than the edge of the mould. Using a fork, poke the bottoms of the dough for even cooking.
- Pour the custard into the tart shells until about 75% full. Transfer to a pan and bake for 15 minutes. Reduce the temperature to 350˚F/180˚C and bake another 10-12 minutes, until the filling is set.
- Let the tarts cool slightly, but serve hot.
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