This is a very common dessert served at most Chinese restaurants. It can be said as one of the easiest desserts to prepare. It can be served with or without shaved ice or chilled.
It is thick with blended honey dew mixed with sago and coconut milk. The sweetness is just nice. Refreshingly good after meals.
Recipe adapted from Agnes Chang’s Book-Tasty Temptations
1 kg honey dew melon – seeded and skin removed
200 gm sago – soaked
300 ml thick coconut milk
½ tsp salt
150 gm sugar
2 pandan leaves –knotted
125 ml water
- Boiled syrup ingredients until sugar dissolves. Set aside.
- Shape some honey dew melon into small balls with a scoop as garnishing. Set aside.
- Cut the remaining into small pieces and liquidize them in a blender. Chill in the fridge.
- Bring a pot of water to boil. Put sago into boiling water and cook till transparent. Pour into a sieve, rinse under running tap water to remove the starch and drain.
- Mix sago, honey dew balls, syrup, coconut milk and salt with liquidize honey dew in a mixing bowl and add ice cubes [if using] otherwise, chill in the fridge until later.
- Dish into small bowls to serve as dessert.
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Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious
I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours