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    You are in: Home / Recipes / Hot Orange Pudding (Hsi-Mi-Chu-Keng) Recipe
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    Hot Orange Pudding (Hsi-Mi-Chu-Keng)

    Hot Orange Pudding (Hsi-Mi-Chu-Keng). Photo by Boomette

    1/1 Photo of Hot Orange Pudding (Hsi-Mi-Chu-Keng)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    PanNan's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 12, 2009


      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.

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    • on July 07, 2008


      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.

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    • on September 25, 2005


      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?

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    Nutritional Facts for Hot Orange Pudding (Hsi-Mi-Chu-Keng)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 3.1 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 1.2 g
    Sugars 17.4 g
    Protein 0.4 g

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