Honeydew Melon Dessert Soup (season 1, episode 5)
Hot or cold, as dessert, breakfast, or a simple snack -- have a taste of a light coconut milk dessert infused with the sweetness of honeydew melon.
[Recipe]
Honeydew Melon Dessert Soup (season 1, episode 5)
[Watch the episode]
Ingredients
No set quantity, all to taste.
Honeydew Melon*, diced (important to let it ripen before use, otherwise the soup will be tasteless)
Coconut milk
Chinese Rock Sugar (sometimes called "Rock candy" or "lump sugar")
Tapioca
Cost: <$5 for a pot enough for at least 4.
*Instead of dicing the melon, if you have a melon-baller, use it to create those intricate spheres to impress; to help your melon ripen, wrap it in a cloth with ripe bananas (should work, like with most fruits).
Instructions
- Bring pot of water to boil, and prepare another pot/kettle of boiling water.
- Add honey dew melon to pot, let it boil for 5 minutes, then put on simmer.
- In a separate bowl, soak tapioca in hot water (from kettle) for 30 minutes.
- The tapioca should be translucent on the outside, though the core might still be white, it is fine. Sieve, or at least remove majority of the water.
- Bring the pot back to a boil, add the tapioca. Let it boil for 3 -5 minutes.
- Turn heat to low, add coconut milk, mix well, and serve. (to avoid clumps, trick is to mix the coconut milk well before adding to the pot).
- Serve immediately hot, or cold after a night of refrigeration. Serve as dessert or as breakfast.