Milk And Rock Melon With Sago
Milk And Rock Melon With Sago

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, milk and rock melon with sago. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Milk And Rock Melon With Sago is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Milk And Rock Melon With Sago is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have milk and rock melon with sago using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Milk And Rock Melon With Sago:
  1. Prepare 1 Small Rock melon
  2. Get 1 Cup Sago
  3. Prepare 7 Cups water (1.7 litres)
  4. Make ready 3/4 Cup sugar
  5. Get 1 Cup water (240ml)
  6. Prepare 1 Cup Milk + cardamon powder

Put sago into the serving glass or bowl. How to make Melon Gelatin with Sago. Add cooked sago, diced Gulaman, evaporated and powdered milk and stir vigorously to dissolve the powdered milk completely. The sago pearls would continue to absorb the liquid, so it is good that there is a lot of liquid in the soup.

Steps to make Milk And Rock Melon With Sago:
  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 6 times more bring it to rolling boil.
  3. Pour all the sago into the water, reduce the heat to medium and WHISK CONSTANTLY for 10 minutes.
  4. After 10 minimum, 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. Add cardamom powder into milk and mix well.
  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.

Mix the syrup, sago, melon and coconut milk in a large serving bowl. Chill before serving (note - as the mixture chills, the consistency will thicken a little). Chewy pearls of sago and sweet balls of melon floating in a sweetened sea of soy milk makes for a fresh and easy summer dessert. And if you're in an experimental mode, we also love this simple dessert when it's made with coconut milk instead of soy milk, and palm sugar instead of caster sugar. Honeydew melons are beginning to emerge at the grocery stores as the weather warms up.

So that’s going to wrap it up with this exceptional food milk and rock melon with sago recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!