Baked Lychee and Sago Pudding

Overview

How to cook Baked Lychee and Sago Pudding at home

Boil the sago until it becomes transparent, then add water to the pot over high heat and stir constantly. After cooking, rinse with cold water to remove the sticky part on the surface, drain the water and set aside.
Slice the taro and steam until a chopstick is inserted into it. The rotten the better.
After steaming, add an appropriate amount of milk, one to two spoons of condensed milk, and 20g of sugar. Press the taro into a puree, or beat it with a food processor.
Beat a whole egg with half an egg yolk, add 20g cornstarch, 20g sugar, 100g milk, and 20g custard powder, stir until even and sift.
Add 45g of sugar, 150g of evaporated milk, 100g of coconut milk, a tablespoon of condensed milk, and 1g of salt to the filtered liquid. Stir evenly and pour into the pot.
Heat over low heat, pour in the butter, stir continuously with a manual egg beater, stir until the liquid has some resistance, then pour in the sago and continue stirring, stir until thick and serve.
Spread a layer on the bottom, cover with taro paste in the middle, spread another layer on top, and brush with the remaining half of the egg yolk liquid.
Preheat the oven, set the upper and lower heat to 200 degrees on the middle level, bake until the color is slightly yellow, then lower the temperature to between 160 and 180 degrees, depending on your personal oven.