I have not posted for 3 whole months?!
But I did not abandon my kitchen in the last 3 months. I just never found the time to take the photos and blog about the recipes or I ended up randomly cooking things that do not have recipes teehee.
Anyway, today is the first day of the Chinese New Year! which is a big thing for the chinese people;
for the old, it’s a time to gather and visit the people whom they have not seen for a year;
for the young, it’s a time to show off their new clothes and get money in the form of red packets.
Cny always bewildered me because
1. Why do people only visit other people once a year? If those people really did matter, wouldn’t you visit them more often?
2. Young people, like me, get very bored visiting other people because as I mentioned earlier, these people are people you visit only once a year which means I don’t really know them.
3. It’s the time of the year to show off who wears red clothes better and who bought the trendiest new clothes. Problem is I always struggle to buy new nice clothing for Cny and I always end up wearing ‘old’ clothes and get judged by my cousin.
Okay, I seem to dislike Chinese traditions quite a bit but there are always upsides to this Cny period.
1. Long holidays, especially when there’s no one to visit.
2. Cny goodies (which requires another post; my mother makes the best pineapple tarts)
3. Cny meals (steamboats, elaborate reunion dinners, yummmmms)
So this Cny lunch, I made a rock melon sago dessert for everybody.
Thing was that it was a bit too sweet, but i guess sweet is good during Cny because the Chinese has a phrase “甜甜蜜蜜” which literally means sweet honey but figuratively means that your relationships will be sweet and sticky in a good way.
My favourite part about this recipe is that I get to scoop melon balls! Reminds me of my primary school days where I would bring a watermelon bowl for any class party. Loved those watermelon bowls! I should do them one day again, except that watermelon is so expensive in Singapore right now ): I miss my $2 watermelons.
Anyway, here’s the recipe, adapted from a local website
but with sugar cut down by a whole lot.
Rock Melon Sago Dessert
1 small rock melon
1/4 cup sago
2 cups water for cooking the sago
1/4 cup white sugar
1 cup water
200ml coconut milk with ½ teaspoon salt
1. Cook 1/4 white sugar and water together until the sugar dissolves and the mixture is clear. Set aside.
2. Boil the 2 cups of water until it is on a rolling boil, then add the sago in. Turn down to medium heat and whisk constantly for 10 minutes.
3. After 10 minutes, turn off the fire and cover the pot with a lid. Allow the sago to cook in the residual heat until you see very few white dots left (about 10 minutes).
4. While waiting, use a melon baller to scoop out balls of rock melon.
5. Scrap out the remaining rock melon bits and put them into a blender.
6. Blend the rock melon scraps with the sugar syrup and place in your serving bowl.
7. Add in the coconut milk.
8. Once the sago is done, rinse it under tap water to remove the excess starch. Then stir it into the serving bowl.
9. Add the rock melon bowls into the serving bowls too.
10. Chill for at least 3 hours before serving!