Scarlett WHoneydew Melon, Pearl Tapioca, and Coconut Milk Soup
September 4th 2008 14:08
Honeydew Melon, Pearl Tapioca, and Coconut Milk S
oupAbout pear tapioca
Pearl tapioca is a food ingredient made from cassava starch, where is it molded into pellets. The raw pellets are usually about 2-3 mm in diameter. They will retain their shape when cooked, but become swollen and translucent.
INGREDIENTS
Serves 4
4 oz large pearl tapioca (available in Chinese groceries)
about 2 cups canned, unsweetened coconut milk
5 tablespoons plus 1 teaspoon sugar
2-4 tablespoons sugar
1½ cups small honeydew melon balls
1. Soak the tapioca in 2 cups of water overnight.
2. Drain the tapioca, add it to a heavy saucepan, and cover with 3 cups fresh.
3. Bring to a boil, reduce heat to low, and cook gently for 30 minutes. The tapioca should be quite soft, and much of the water should have been absorbed.
4. Let the tapioca cool in the water for 20 minutes.
5. Add the coconut milk to the tapioca and water; the soup should have the consistency of fairly thick cream.
6. Add sugar to taste.
7. Add the melon balls.
8. Chill if desired (for a few hours), or serve immediately by ladling into wide, shallow soup bowls.
**From “David Rosengarten TASTE” and “Wikipedia, the free encyclopedia”**
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