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Hong Kong Nourishing of Life Dessert

by: Irene Wong

Taipei Taiwan: Sanyau Books 2006, $290.00, Paperback
ISBN: 986-7308-73-5


Reviewed by: Jacqueline M. Newman
Winter Volume: 2007 Issue: 14(4) page(s): 20

These bi-lingual recipes, considered healthy desserts by the author, have a photograph of every completed one and several others of ingredients needed to make them. Almost all provide a health tip, but only in Chinese. Chinese is needed for the five pages before them and the nine after them; those with pictures of fifty-three foods and information that accompanies them. This translation shortfall is all too common in bi-lingual books that otherwise have much to offer non-Chinese readers.

The Coconut Dessert Soup with Mango is made with fresh fruit and is a delicious cooler. Braised Egg with Ginger Jus warms for Winter. Purple Sticky Rice Soup with Honey Dew Melon is fine Fall food. Burburchacha, while sounding like a dance, is a delicious melange of red, runner, black eyed, and green beans, along with coconut flesh and coconut milk, peanuts and taro. It is great in Spring and all year round. Those seeking healthy eating will be happy downing these and the other recipes, too.
Coconut Dessert Soup with Mango
Ingredients:
1/2 cup cooked pearl tapioca (see first instruction below)
2 Tablespoons sugar
1 ripe mango
6 Tablespoons coconut milk (not liquid in the coconut)
Preparation:
1. Take pearl tapioca and cook it according to the instructions on the box. Add sugar in last ten minutes of cooking. Then cool to room temperature.
2. Peel and dice the mango, and put half of it in a blender or mash well by hand.
3. Divide mashed mango, diced mango, and cooled tapioca into six bowls. Then pour one tablespoon of the coconut milk over this mixture, and serve.

                                                                                                                                                       
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