This is a very cooling and refreshing dessert commonly found in Chinese restaurants' dessert menu and is a treat especially during this hot and humid weather.
I've
added pureed rockmelons to the dessert to give it the extra fragrance
and rockmelon balls for that extra bite. Instead of using coconut milk,
I've used evaporated milk this time for a healthier dessert!
Rockmelon Sago
serves 8
Ingredients:
1 rockmelon
1 cup sago
3 cups water
180g sugar (to taste)
300g evaporated milk
Method:
1.
In a pot of boiling water, add in sago and cook for about 10 minutes
till sago turns semi-translucent (almost translucent with white dot in
the center), making sure to give it a stir once in a while so that they
will not stick together. Remove from heat and let the sago sit for ten
minutes until the sago is clear and translucent.
2. Drain the sago and run through cold water in a strainer. Set aside.
3. Cut the rockmelon into half. Remove the skin and seeds.
4. Spoon 1/2 of the rockmelon into balls. Set aside.
5. Cut the other 1/2 of the rockmelon into smaller chunks and put into a blender to puree. Set aside.
6. In a pot, boil the sugar and water till the sugar is dissolved. Stir in the evaporated milk.
7. Remove from heat and stir in the rockmelon puree, cooked sago and rockmelon balls.
8. Chill in refrigerator for 3-4 hours until dessert is cold.
9. Serve chilled.
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