豆砂西米布甸

A once popular Hong Kong style dim sum dessert. Rich milky egg flavour, silky smooth texture with a warm melty red bean middle. This delicious sago custard pudding dessert is easy to make at home and well worth the effort.

Ingredients:
80 g Sago (tapioca pearls)
2 Eggs
4 tbsp Custard Powder
2 tbsp Cornstarch
500 mL Milk (2%)
30 g Butter
80 g Evaporated Milk
70 g Sugar

Filling (Optional):
160 g Red Bean Paste

Container:
4 ramekin bowls (any oven safe bowls)

Method:

1. Bring 4 cups of water to a boil. In medium heat, cook and stir sago for 8 minutes. 

2. Turn off heat, let sago sit in the pot with lid on for 10 minutes until sago turns transparent. Once done, add cold water into sago to help loosen. Sieve and drip dry.

3. Combine egg, cornstarch, custard powder and add 250 mL milk at different intervals - mix well.

4. Medium high heat, dissolve sugar, butter in evaporated milk and 250 mL regular milk.

5. At low heat, add egg mix (step 3) at intervals until thicken. Let pudding like custard cool off a little and mix in sago.

6. Oil ceramic bowls, fill half full with custard sago mix. Add red bean paste in the middle and top up the remaining.

7. Preheat oven with Broil at 260°C (500°F). Bake sago to achieve slightly caramelised top. (Takes about 5-10 minutes depending on the size of the oven. Add more time if needed)

Note:

• Expect 4-6 servings. Adjusted to your liking. 

• Sago custard pudding can be consumed hot or cold. Let sago custard fully cool before fridging.

• Sago is also known as Tapioca Pearls.

豆砂西米布甸

曾經流行嘅港式甜品。濃郁牛奶和雞蛋味，絲般光滑嘅質地，中間有温暖嘅融化紅豆。跌出潮流唔係問題，豆砂西米布甸好易喺屋企製作，非常值得一試。

材料:
西米80克
鷄旦2只
吉士粉4湯匙 (Custard Powder)
粟粉2湯匙
鮮奶(2%) 500 mL
牛油30克
淡奶80克
砂糖70克

餡料:
紅豆砂160克分4份

用具:
焗盅4個

做法:

1. 煮滾4杯水放西米，用中火煮8分鐘，

   煮時不停攪匀。

2. 熄火加蓋焗10分鐘至透明，取出放入篩冲水，冲去膠質，滴乾水留用。

3. 鷄旦拂勻加1杯鮮扔，粟粉，吉士粉，攪勻成旦汁。

4. 另1杯鮮奶放煲中加淡奶，牛油，砂糖，煮至糖溶。

5. 慢火加入旦汁攪勻，最後加西米攪匀，做成杰糊狀，即成布甸。

6. 每個焗盎放1半布甸，加1份豆砂，再放其餘布甸，加至9成滿。

7. 放入焗爐用 (Broil / 炙) 260°C (500°F)，焗至布甸微黄色即成。（大約需要5-10分鐘，取決於焗爐的大小）

註:

• 份量預計4-6份。可根據您的喜好進行調整。

• 這種甜點冷熱皆宜。