Tapioca Melon Soup

Mut Gwah Sai Mai Tong

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This smooth and delicate cool soup, with the combination of tiny pearls of tapioca and small balls of fresh melon, is delightful on a warm day. I prefer it cool from the refrigerator. The tapioca “pearls,” as they are called, are fashioned from the residue of the root of the cassava plant after it has been cooked to remove acids. They expand when cooked in liquid and do indeed resemble translucent pearls.