Shanghai Cold Fruit Soup with Pearl Tapioca

1. 1

   Bring 3 quarts of water to a rolling boil, and add tapioca.

2. 2

   Cover, and continue to cook over high heat for 30 minutes to 1 hour and 20 minutes, or until translucent.

3. 3

   Remove from heat, and let stand for 30 minutes to 1 hour.

4. 4

   Drain tapioca, and rinse pearls to remove starch.

5. 5

   Bring 2 cups of water to a boil, and add sugar, stirring to dissolve.

6. 6

   Add tapioca, remove from heat and allow to sit for 10 minutes before refrigerating.

7. 7

   At serving time, remove fruit and tapioca from refrigerator.

8. 8

   Drain fruit, and combine with almond and vanilla extracts in large bowl.

9. 9

   Add tapioca and sugar syrup, and serve in chilled bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.