Ingredients
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1/2
-
1
-
2 1/2
-
1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Hot Orange Pudding (Hsi-Mi-Chu-Keng), 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., used large pearl tapioca. And 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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Steps
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1
Done
|
Cover the Tapioca With 1/2 Cup of Cold Water in a Small Bowl. Let Soak at Least 4 Hours. |
|
2
Done
|
Peel the Orange and Remove the White Membrane. Cut the Orange Meat Into Small Pieces. |
|
3
Done
|
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. |
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4
Done
|
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. |
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5
Done
|
Stir in the Orange Pieces, and Bring to a Boil Again. |
|
6
Done
|
Serve Hot. |
