Its me and my easiness. Always and forever mostly. Honestly people, the big way to desserts is seldom in my house. Unless maybe, every once a while (Chocolate Cheesecake & Chocolate Rum Tart)? Otherwise, as it is, we are not into desserts, but when family comes calling, its still in a jiffy dessert. You know family? They somehow will expect, maybe not directly, they still will look forward to a complete meal which by far must include a dessert. Alright. Honeydew melon and the rest of the ingredients listed below already bought and even before they came over, I made this Honeydew Sago (Watermelon Sorbet, Saffron Poached Pears & Baked Rice Pudding). So easy and quick. The simplicity to a Chinese dessert (Tea Eggs & Fungus Ginkgo Nuts). Sliced or scoop melon out of its skin (Chinese Winter Melon Soup) and remove the seeds, thereafter simmer sago (Sago Gula Melaka), make your sugar syrup and these ingredients assembled with coconut milk (Grapefruit Coconut Jelly) and of course, some ice cubes will be fab, or you can also serve at room temperature.
1/2 honeydew melon - remove seeds and skin, dice or cube into pieces.
1 small packet of sago - soak for 1/2 hour and rinse under running water.
Corn syrup/sugar syrup (can also use brown sugar syrup)
Coconut milk or carton milk (warm or chilled)
Ice cubes (optional)
Simmer a pot of water till boiling point.
Add sago. Gently stir till translucent.
Drain and rinse under running water.
Assemble sago with melon and corn/sugar syrup in a bowl or tall glass.
Pour milk and serve either at room temperature, chilled or tip in some ice cubes.