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

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