Rock Melon (or cantaloupe) Sago with Coconut Milk
Cantaloupe (Rockmelon) Sago Recipe
- 1 whole cantaloupe
- 1/4 cup of sago (tapioca pearls)
- 3 tablespoons of sugar
- 1 cup of coconut milk
Cut cantaloupe into half, cut 1 half of the fruit into small cubes and chill in fridge.
Blend the other half into a puree and chill in fridge.
To prepare sugar syrup, bring to boil 1 bowls of water in a pot with the sugar. Stir until water has reduced to half Allow to cool to room temperature. Chill sugar syrup in the fridge.
To prepare sago, soak sago in cold water for 30 minutes before straining and boiling till sago turns translucent. Strain the sago and leave sago in strainer soaked in cold water and chill.
To serve, combine about cantaloupe cubes and cantaloupe puree and sago in a bowl. Stir in coconut milk and sugar syrup to your liking. Drizzle coconut milk on top of bowl before serving. I had a little jar of coconut milk on the side for my guests to add more if they like, and some do like more coconut milk than others.
Before I discovered (good) cakes and chocolate, this was my all-time favourite dessert. You can find it in Cantonese restaurants as a dessert course and I remember my mom making it when I was a child. It never dawned upon me to make it myself, or eat it even after I got older and fancy European desserts took over my tastebuds. But I thought it would be fun to make a healthy Chinese desserts at my dinner party last night and boy, was it a hit. I love it that it is healthy, vegan and so easy to make.
Oh, usually people use honeydew, but I never liked the sickly green colour and always preferred the sweeter cantaloupe.