asian sweet melon tapioca dessert…

15 Oct

This is something my grammie made me when I was little and was one of the only chinese desserts that I loved!  When I was a teenager I asked her how to make it and was it every simple!  Such a cool and refreshing dessert, it is served cold and every bite has the sweetness of melon with the creaminess of the evaporated milk.

Although she usually made it with honeydew, you can use whatever melon is in season (with the exception of watermelon, I have never tried it with that yet!)

This recipe is made with Klipper’s outrageously amazing Maverick musk melon.

What you need!
1 sweet melon
1 cup small tapioca pearls
4 cups of water
1 cup of white sugar (or less if your melon is extra sweet)
evaporated milk or coconut milk

What to do!

1.  Bring the water to a boil, turn it down to a simmer and add the tapioca.  Cook until al dente (about 5 min).

2. Try a bit of tapioca while it’s cooking, if it’s firm in the middle but soft around the edges, immediately take it off the heat.   The residual heat from the liquid will cook the rest, if you don’t do this, your tapioca will completely dissolve!  Add the sugar and stir gently until dissolved.

2. Cut your melon into 1 1/2″ chunks.

3.  Allow the tapioca to cool down to room temperature and then add the melon.  Refrigerate until cold.  When ready to serve, scoop it out into bowls and add a bit of evaporated milk or coconut milk…enjoy!


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