Sai Mei Bo Deen

Tapioca pudding, baked
This is the kind sometimes found in chinese restaurants, but my mom used to make this for us when I was little. Again, this is her recipe.

2 ounces sai mei low
2/3 cup sugar (this can be reduced by about half)
2 tbsp corn starch
1/2 tbsp custard powder
2 ounces butter
3 ounces lotus paste or red bean paste
3 egg yolks

Put tapioca in water to soak for 10 minutes. Next drain tapioca and cook in small pot with water until translucent. Use warm water to rinse the starch from the tapioca. Mix cornstarch and custard powder with 1/4 c water and then add egg yolk. In a separate pot, mix butter, sugar, and 2/3 c water and bring to a boil. Pour in tapioca under low heat. Slowly pour in egg mixture into the pot and heat on low until it coats the back of a spoon. Turn off heat. Put the bean paste/lotus paste in the bottom of an oven safe dish and pour custard mixture on top and broil 15 minutes in a water bath at 450 degrees.

I don't love the paste part, so if you don't like it or don't have it, you can make it without. I could just eat the tapioca pudding part. Also, make sure not to cook the tapioca too much if you like it sorta chewy.