For the Sweet Tooth!
The flesh can also be scooped out with a special melon baller.
Blend the melon as a coconut milkshake.
Served with smaller bite sized cut rock melon and topped with sago.
Cook the sago after simmered in boiling water for about 10 to 15 minutes depending on the size and quantity of the sago.
Once the sago turn transparent in colour, turn off the heat. These sago tend to get clumpy easily when cooled.
Pour the sago into a large sieve and rinse away the starch under running tap water.
Set aside or refrigerate.
In a saucepan, add coconut milk, rock sugar and knotted pandan leaves and some water to bring to a boil stirring occasionally while cooking.
Remove the pandan leaves and transfer to a container to cool before refrigeration.
This is another method of serving the rock melon with coconut milk and sago.