Hot Orange Pudding (Hsi-Mi-Chu-Keng)

READY IN: 25mins
Recipe by PanNan

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.

Top Review by Boomette

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.

Ingredients Nutrition


  1. Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours.
  2. Peel the orange and remove the white membrane. Cut the orange meat into small pieces.
  3. 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.
  4. 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.
  5. Stir in the orange pieces, and bring to a boil again.
  6. Serve hot.

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