ABOUT THE RECIPE
By Florence Lin
2 ounces dried seedless dragon eyes (longan) (see ribte)
2 tablespoons quick‐cooking tapioca, optional
1/2 cup granulated or rock sugar, or more or less to taste.
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Soak the dried dragon eyes in two cups of hot water for two hours. Drain the dragon eyes, reserving the soaking liquid. Measure the soaking liquid and add more water to make three cups.
Combine liquid and drained dragon eyes in a medium‐size saucepan and bring to a boil over moderate heat. Reduce heat to low and simmer 10 minutes. Add tapioca, if desired, and simmer 15 minutes longer, stirring occasionally Add sugar and simmer five minutes. Serve hot. The soup can be reheated and should always be served hot.
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