Prep 15 mins
Cook 10 mins
Posted for the World Tour 2005 RecipeZaar event. I haven't tried this recipe yet. The source is the Time Life Foods of the World Series "The Cooking of China". Please note that the recipe requires advance preparation of at least 4 hours.
- Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours.
- Peel the orange and remove the white membrane. Cut the orange meat into small pieces.
- Combine 2 cups cold water with sugar in a sauce pan. Bring to a boil over high heat, and stir until the sugar is dissolved.
- Drain the tapioca and slowly pour it into the saucepan, stirring constantly. Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
- Stir in the orange pieces, and bring to a boil again.
- Serve hot.
I used large pearl tapioca. And I used splenda instead of sugar. It worked out great. It's thick just perfect. It's just the taste that might need some changes. Maybe to add a little bit of orange juice would be great. But that's a sweet dessert with low-cal (if using splenda). Thanks PanNan. Made for Photo tag.
Amazing, unique appearance. I used small pearls, and got a swirly milky-way pudding. This definitely benefits from being served in a clear dish. I would use a little more orange next time, maybe a drop of orange essence. I think mandarine oranges would be a quick substitute. We ate the leftovers cold (like jello), which tasted fine but the tapioca becomes cloudy, so the appearance is not as good. I felt very uncertain about the first part of the instructions - 1/2 cup of water barely covers the tapioca, and is absorbed immediately, certainly not leaving any water to drain. However, I continued following the recipe as written, and it all came out fine.
This is SO wonderful. I used large pearl tapioca, added a nice hit of fresh grated orange rind. The pudding thickens but does not set completely, but looks beautiful--swirled in martini glasses with some vanilla yogurt and garnished with fresh mint--stunning presentation--and what a good flavor--sweet and refreshing without being overly rich or cloying. Can you tell I loved it?