Baked Sago Pudding with Taro Paste

Prepare all the ingredients

Cut the taro into chunks and steam until cooked

Boil water in a small pot, add sago and cook until semi-transparent, then turn off the heat and let it sit until fully transparent

Mash the steamed taro with condensed milk and an appropriate amount of milk. Properly steamed taro that's tender can be mashed easily; enjoy some while working, that's the fun of DIY cooking!

Mix corn starch and 15g of sugar, then add half of the remaining milk, stirring until completely smooth with no lumps

In a separate bowl, beat the egg and mix it with the mixture from the previous step

Form an egg custard mixture

In a small pot, heat the remaining milk and sugar on low heat, then add coconut milk, stirring to combine

Add unsalted butter while maintaining a low heat, stirring continuously

Pour in the mixture and keep stirring on low heat until smooth

Add the strained sago

If the mixture is thin, you can keep heating on low heat while stirring until it thickens to the right consistency. Avoid making it too thick.

Scoop a large spoonful of sago mixture into a baking cup

Add a layer of taro paste and smooth it out

Pour another layer of sago mixture. (For a deeper color, you can apply an egg yolk wash on top)

Place the baking cups in a water bath within a preheated oven at 200°C. Bake on the middle rack for about 40 minutes until the top is golden brown. (The ingredients can make 2-3 servings, which are just right for sharing!)