coconut milk and rock melon with sago

April 15, 2016 - Desserts, Kids - Tagged: , , , - 18 comments

I don’t post many recipes on Chinese desserts because I worry that many are just too simple.

As I was cooking a pot of Coconut Milk and Rock Melon with Sago the other day, I remembered the time when I learnt how to cook sago. As with many things I cook, I learn through trial and error. I remember how once my sago dissolved into nothingness (because I poured them into room-temperature water) and another time when I ended up with a huge lump of sago mess (because I didn’t stir enough). ARGH.

So today I am sharing a post on this dessert, (1) because it is super delicious; and (2) I want to show you how to cook sago (successfully). 😀

IMG_9883

This is the one time when the LAM and I will fight over who gets to wash up because the one who gets to do so can scoop up whatever’s left in the bowl. Hahaha, this is how much we love this dessert!

Let me show you how to cook this.

In a small pan, add water and caster sugar. Over low heat, whisk until all the sugar has melted and you have a clear mixture. Set this aside to cool.

IMG_9667 IMG_9670

Bring a HUGE pot of water (NOTE: Sago to Water ratio should be about 1:7) to a rolling boil.

Pour all the sago into the water, reduce the heat to medium and WHISK CONSTANTLY for 10 minutes. You don’t have to use a lot of force, but you need to keep the sago moving so they do not stick and form a lump.

IMG_9673 IMG_9677

After 10 minutes, turn off the heat. At this stage, you will see that the sago still have little white dots inside. Cover the pot with a lid and leave this for about 5 minutes. The sago will continue cooking using the residual heat from the water.

Drain the sago and rinse them under running water to get rid of the extra starch. 

IMG_9685

Keep the sago submerged in clean water until you are ready to use.

Use a melon baller to scoop out balls of rock melon. 

IMG_9793

IMG_9803

Scoop the remaining flesh and place in a blender. 

IMG_9800

Add the cooled sugar syrup and blend until smooth.

IMG_9805

IMG_9808

Pour this into a big bowl.

IMG_9811

Whisk the salt into the coconut milk then pour into the bowl. Mix until combined.

IMG_9813

Drain the sago and add them to this mixture.

IMG_9817

Stir to distribute the sago evenly.

IMG_9820

Add the melon balls into this. Stir and chill before serving.

IMG_9823

Since this dessert contains coconut milk, I don’t advise that you keep it over-night so serve it on the day it is made!

IMG_9874

Enjoy (and make sure you are the one doing the washing up)! 😀

Coconut Milk And Rock Melon With Sago
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 small rockmelon (or honeydew melon)
  2. 1 cup sago (tapioca pearls)
  3. 7 cups (1.7litres) water (for cooking sago)
  4. 3/4 cup (170g) sugar
  5. 1 cup (240ml) water
  6. 1 cup (240ml) coconut milk with ½ teaspoon salt - I used packet coconut milk
Instructions
  1. In a small pan, add water and caster sugar. Over low heat, whisk until all the sugar has melted and you have a clear mixture. Set this aside to cool.
  2. Bring a HUGE pot of water (NOTE: Sago to Water ratio should be about 1:6) to a rolling boil.
  3. Pour all the sago into the water, reduce the heat to medium and WHISK CONSTANTLY for 10 minutes.
  4. After 10 minutes, turn off the heat. At this stage, you will see that the sago still have little white dots inside. Cover the pot with a lid and leave this for about 5 minutes. The sago will continue cooking using the residual heat from the water.
  5. Drain the sago and rinse them under running water to get rid of the extra starch.
  6. Keep the sago submerged in clean water (room temperature) until you are ready to use.
  7. Use a melon baller to scoop out balls of rock melon. Scoop the remaining flesh and place in a blender.
  8. Add the cooled sugar syrup and blend until smooth. Pour this into a big bowl.
  9. Whisk the salt into the coconut milk then pour into the bowl. Mix until combined.
  10. Drain the sago and add them to this mixture.
  11. Stir to distribute the sago evenly.
  12. Add the melon balls into this. Stir and chill before serving.
Notes
  1. Since this dessert contains coconut milk, I don’t advise that you keep it over-night so serve it on the day it is made!
  2. As the mixture chills, it will thicken slightly.
Adapted from fussfreecooking
Adapted from fussfreecooking
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




You might also want to try:

no-bake blackberry cheesecake
flour-less lemon, almond and ricotta cake
funfetti cupcakes
cookies and cream cupcakes | review of tovolo