This is my version of a cake created by Damien ‘Big D’ D’Silva, a linebacker of a chef, who appeared on my TV show Simply Ming. His cake featured pearl tapioca, whose wonderful texture I love.

The pearls are clearly visible in both of our versions, suspended in a cooked egg mixture. I’ve kicked things up, though, by flavoring the cake with coconut and lime and serving it with papaya. This makes a unique dessert, one I urge you to try.

To cut parchment paper for lining the baking pan, put the pan bottom on a sheet of the paper. With a pen or pencil, draw around the bottom, then cut out the circle about 1/8 inch in from the line. After baking, the cake will seem unset, but will become firm when refrigerated.

Also read: Ming Tsai’s Turkey Recipe Involves Tea Smoke. How About Yours?