Roll roll roll your boat...
1/2 rockmelon
1/3 cup sago
1/2 cup water
1/2 cup sugar
60ml coconut cream (I used Kara brand)
1/2 tsp salt
Some atap seeds
Methods
1) Boil 1/2 cup sugar and 1/2 cup water till sugar dissolves, set aside.
2) Boil sago in water using medium to high heat for 6-8mins until most sago turn translucent. Off fire and keep pot covered for 5 mins. Do not over cook the sago or the whole pot will become gluey mess.
3) Sieve the sago and rinse with cold/tap water.
4) Using a melon scooper to scoop out the rock melon in round balls or simply using a small spoon to scoop into semicircle shape. Using knife to cut into cubes also can.
5) After you have scoop out most of the flesh, use a spoon to dig out the balance of the flesh and use a masher to make puree. Do not dig too deep, we do not want the green skin portion.
6) Now your boat is almost ready, shave off a bit of the outer skin with knife for it to stand properly.
7) Pour puree, melon balls, sago, coconut cream, syrup and salt into a bowl and mix well. I used about half of the syrup I mixed, you can use more to your desired sweetness.
8) Chill for at least 1 hour.
9) Serve the dessert in the boat prepared earlier and top with atap seeds. You could also add ice cubes/ shaved ice.
Notes
You could add more coconut cream to this recipe so that more pax can share but the boat (1/2 rockmelon) can only take in about 60ml.
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