Ade made a wonderful dessert with Japanese squash and tapioca pearls. Japanese Squash is also known as Japanese Pumpkin or Kabocha.
Japanese Squash is rich in beta carotene (as in all red-orange colour fruit), iron, vitamin C and potassium. It also has small traces of calcium, folic acid and minute amounts of vitamin Bs.
The Japanese Squash and Tapioca Dessert is very similar with ‘Sei Mei Lo’ (in Cantonese) which is made with honey dew instead. Everyone in the community kitchen loves this dessert. It is a sure keeper.
- 1 Japanese Squash, about 2 lbs
- 1 liter water (4 cups)
- 3/4 cup tapioca pearls
- 3/4 cup crystallized cane sugar
Click on Read More for the instructions.