RecipeDB

Cooking in progress....

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

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.874
Energy (kCal)560.055
Carbohydrates (g)139.4234
Total fats (g)0.236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pearl tapioca 1/2 cup 272.08 67.4044 0.1444 0.0152
    orange 1 86.48 21.62 1.7296 0.2208
    cold water 2 1/2 cups 0.0 0.0 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition