Baked Lyri and Sago Pudding
by Le Huilin_uQZarv
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Boil the small sago until it is transparent, boil the pot under high heat, and keep stirring. After cooking, rinse with cold water to remove the sticky part of the surface, and drain the water for later use.
2. Slice the taro and steam until the chopsticks are inserted, the more rotten the better.
3. After steaming, add an appropriate amount of milk, one to two spoons of condensed milk, 20g sugar, press the taro into a puree, or beat it with a food processor.
4. Beat a whole egg with half an egg yolk, add 20g cornstarch, 20g sugar, 100g milk, 20g custard powder, stir until evenly sieved.
5. Add 45g of sugar, 150g of evaporated milk, 100g of coconut milk, one tablespoon of condensed milk, and 1g of salt to the filtered liquid. Stir evenly and pour it into the pot.
6. Heat on a low heat, pour the butter, stir continuously with a manual whisk, stir until the liquid is a little bit resistant, pour in the sago and continue stirring, stir until it is thick and out of the pot.
7. Put a layer on the bottom layer, a layer of taro mud in the middle, and another layer on top, and brush with the remaining half of the egg yolk liquid.
8. Preheat the oven, heat up and down the middle layer at 200 degrees, bake until the color is slightly yellow, reduce the temperature to between 160 and 180, judge according to the personal oven.
