Tang whipped up good authentic Thai food for us. I thought the least I could do was to make a chilled dessert for everyone's enjoyment after meal. A refreshing cold, creamy honeydew was perfect to compliment Tang's real hot and spicy cooking. I serve approximately 10 people with this recipe, including those I gave away to Rachel's house.
We have the sago, all nicely transparent and round. It was originally pink, hence the colour I guess.
It's really all transparent. I finally master the right way to cook sago without having the ugly white dot at the centre of each pearl. I did it the Yochana way. My previous Rockmelon Sago Dessert stated sago done the Precious Moment way. Here, I would like to say they are both the same. This originated from Aunty Yochana and many people did it. Precious Moment was one of them.
I used a melon baller to scoop these balls. Some ain't that perfect though.
I added in 1kg of ice cream so this is pretty much white colourish rather than greenish.
Slightly twisted by me:
200 gm. sago, cooked the Yochana way
10 tbsp sugar
2 cups hot water
2 cups milk
1 kg of vanilla flavoured ice-cream
700 gm. of Blended Honey Dew (I used about 760g)
Some Honey Dew balls (I used 2 small honeydew)
What happen here is that I scrapped honeydew balls from two melon and scrap the leftover with a spoon into a food processor. I then blend them and end up with 760g of blended honeydew.
I dissolved all the sugar with the 2 cups of hot water. When it is all dissolved, I add in 2 cups of cold milk.
I then combined that milk mixture, blended honeydew, all the hneydew balls, the sago and the ice cream in a large bowl.
I stir till all the ice cream melt away and pop that in the fridge to chill until serving time.
Tuesday, August 26, 2008
Posted by Quinn at Tuesday, August 26, 2008