Tael pudding

Tael pudding

In terms of flavor, it helps if you think of the tael as a giant blueberry. Yes, imagine a blueberry the size of a sugar pie pumpkin. Raw, the slices are a bit awkward to deal with (think of a soft watermelon). My recommendation is to remove the thin skin, mash the abundant pulp, and simmer the pulp with a three tablespoons of tapioca and 1-1/2 cups of water. Stir frequently, simmering for about 10-15 minutes until thickened.

Pour into small dishes, chill thoroughly, and serve top with crushed strawberries.

from the kitchen of K. G. Anderson

About B. Morris Allen

Editor and publisher of the vast Metaphorosis empire.

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