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

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/2 cup pearl tapioca
• 1 large orange
• 2 1/2 cups cold water
• 1/4 cup sugar

Directions:

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.

Reviews

[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.

[realbirdlady]

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.

[Chef Kate]

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?