Saturday, 20 June 2015

Rockmelon Sago Pudding

This popular Chinese dessert is really simple and easy to make. 
It is incredibly refreshing and light.
An absolute favourite of mine.

1.5 cups small tapioca or sago
1 ripe rockmelon
1/2 cup caster sugar
3/4 cup water
300 ml coconut milk or evaporated milk (I used coconut milk)

* In medium heat add the sago and 10 cups of water in a saucepan. Slowly bring to a simmer. Stirring often, you don't want the sago to stick together. Cook for 20- 25 minutes or until sago becomes translucent. Transfer to a sieve and run through cold water and set aside.
* In a small saucepan, combine the sugar and water. Slowly bring to simmer and stirring occasionally until sugar dissolves. Set aside. 
* Cut melon in half and using a melon baller scoop about 20-25 balls of melon or you can cut melons into small cubes of 1 cm x 1 cm. Put the remaining melon in blender to puree.
* Transfer sago in a large bowl and stir in the sugar syrup, melon puree and coconut milk.  Serve chilled and top with melon balls.

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