This document discusses several types of dessert soups from different Asian cultures. It describes egg tong sui and black sesame soup from China. Red bean soup variations are discussed from China, Japan, and Korea. The most popular dessert soup in the Philippines is described as Ginataan, made from coconut milk with sweet potato, taro, yam or plantain. The document also provides a recipe in French for an orange and citrus fruit soup topped with mint.

1. Facts About Dessert Soup
In England, soups are a staple of the diet and subsequently available in many formats such as tinned, packaged, and
even available as a warmer from the coffee vending machine. Elsewhere, in countries such as the Philippines and Japan,
soups are popular cold, and often served as a dessert. I decided to explore this phenomenon further.
In China, 'tong sui' refers to an entire grouping of pudding desserts that containssweet soups and custards. Egg tong sui
is a classic example that is simple to make and combines water, egg, and sugar. The water is boiled and the sugar added,
afterwards the egg is then dropped in but without any pre-mixing. A thicker tong sui is a black sesame soup that also
involves boiling water until hot. Instead of egg, sesame seeds are crushed into flour and added. There are also a range of
more unique and unlikely types of tong sui, which can include such ingredients as three lined box turtle and frog's
fallopian tubes.
In Asia, the azuki bean is a popular ingredient for red bean soup dessert. Red
bean soup varies from country to country and in China is most often consumed
as a simple tong sui, with just the addition of sugar. In Japan, red bean soup is
most often served warm as Shiruko, a porridge like dessert including sweetened
azuki beans with Mochi (rice cake), chestnuts, or dumplings. In Korea, red bean
soup differs again and is referred to as Patjuk. Here, the consumption of Patjuk
is tied to the tradition an eaten specifically during holiday time. Again, Patjuk, is
often eaten with a glutinous rice cake.
In the Philippines, Ginataan is arguably one of the most popular dessert
soups. Served cold, it is made from coconut milk that is heated and
extracted at different times in order to acquire a thick and thin milk. The
thin milk is cooked with pieces of sweet potato, taro (a Filipino leaf
vegetable), yam, plantain, jack fruit and tapioca; and the thick milk is added
again prior to serving. Although often served hot or cold, Ginataan is also
popular served frozen similar to ice cream.
Citrus fruits soup and being crusty with orange
Ingredients:
3 oranges
3 clémentines
1 boot of menthe
syrup of poires
large Marnier
butters, flour and sucre
amandes
juice of oranges
Method:
Peel with sharp oranges and peel clementines. Separate the segments and book in a container. Add
syrup/esturgeonrecette and the Large one - marnier. Keep at the expenses from 2 to 3 a.m. Produce the device being
crusty with orange by mixing all the ingredients and keep with the expenses. Have the small heaps of this device on a
Silpat plate and let cook during 5 to 6 mn. Put citrus fruits in plate, lay out the tile and mint. Taste very cold.