Name: Tapioca Melon Soup
Cuisine: China
Ingredients: 3¼ cups cold water; 1½ cups water, at room temperature; 3 ounces rock sugar, or brown sugar; 3 cups cold water; 4 ounces rock sugar, or brown sugar; ⅓ cup cream of coconut; ¾ cup melon; 1 cup tapioca pearls (labeled “Tienley Brand Small Size”—see note); 1¼ cups milk; 1 cup water, at room temperature; ¾ cup tapioca pearls (Summit brand); 1½ cups milk; ¼ cup cream of coconut; 1 cup melon

Preparation info

Difficulty
Easy

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.