5 Servings

Directions:

Prepare Red Bean Paste Fillings:
(a) Soak red beans in warm water for 5 hours. Combine soaked red beans and 3 cups water in stoneware slow cooker. Cook on high for 6 hours or until soft.
(b) Grate red beans with 1/2 cup sugar in blender. Stir red bean paste in saucepan over low heat for 15 minutes to remove excess moisture.

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Cook Tapioca Pearl:
Bring 10 cups of water to boil in stockpot. Add raw tapioca pearl, cook over low heat until tapioca pearl becomes transparent. Stir constantly through cooking. Remove from heat and drain well.

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What you'll need:

	1 ½	cups tapioca pearl
	3	egg yolks, beaten
	1	cup red bean
	1	cup milk
	1 ½	cup sugar
	6	tablespoons unsalted butter
	5	tablespoons cornstarch
	1/4	teaspoon pure vanilla extract

Directions: (continued)

Combine 5 tablespoons cornstarch and 4 tablespoons cold water in cup; mix well, set aside. Bring 1-1/2 cups of water to boil in stockpot, add sugar, 3 tablespoons butter, milk, and cornstarch mixture; stir until smooth. Turn off heat, add vanilla extract and egg yolks, stir well. Add tapioca pearl. Stir until thicken.

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Press 1/2 of tapioca paste onto bottom of bowl. Spread red bean paste fillings over the tapioca paste layer. Cover fillings with the remaining tapioca paste. Spread 3 tablespoons butter on the top.

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Baked at 450° F, 15 minutes or until lightly brown. Serve warm. Makes 5 servings.