Whoa. Is that tapioca?
Ohh, I love quizzes...I remember this (I think) is it Longan...I remember you saying that it's also called dragon's eye...looks like one. But do tell about the resulting curd!
I was gonna guess Tapioca as well. So how what it????
I guessed right! My step mother ruined tapioca for me though when i was 5. She told me it was fish eyes and I just can't get it out of my head when ever I see it.
Longan, yum! I was lucky enough to eat mountains of them in Cambodia a couple of years ago. But I don't think I've ever had them cooked - do tell!
Those of you who guessed longan and tapioca, you are right! Longan I had briefly featured earlier this month, and though I must have eaten tapioca at some point in my childhood, I've certainly never cooked with it. At the pot stage it was quite awful, grey and gummy--I thought I'd ruined it. But no, with coconut milk, sugar, and vanilla added, it was surprisingly awesome, though admittedly nutrient-poor, especially chilled the next day.Noa, I actually stirred the longan in after the pudding was done, so it didn't cook. It had the same sort of texture as the tapioca, and I thought the two things went well together. Katherine, yeah, it is kind of a fish-eye thing, but in a good way, you know?
Yumm, I love longan! Definitely going to have to eat some when I get back to Australia, because I've never managed to find it here in Germany. That looks delicious, too!
I LOVE that 3rd picture. They look much like a lychee nut inside.