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.