Winter Melon Dessert

Over the weekend, we finally picked the first winter melon from the garden.

We have tried a winter melon dessert in the past and we enjoyed it so much, my youngest sister, who we nicknamed Furball, suggested that she make the dessert again. Of course, we were only too keen to agree.

The preparation of the dessert began by slicing off the top part of the winter melon. The part that was removed was set aside first. The core of the winter melon was then removed together with the seeds.

The core and seeds were removed simply by scooping it out with a spoon.

The ingredients: white rock sugars and dried longans were then placed inside the hollowed core. There are no set rule as to how much you should put in, it is entirely up to your own preference and of course, the size of the winter melon.

The white, translucent bits are the rock sugars.

Next, we filled the core with water and closed it with the top of the melon that was removed earlier. The melon was then wrapped in aluminium foil to prevent water/vapour to come into contact with the winter melon during the double boiling process.

The melon was actually completely wrapped instead of an open top like this.

The melon was then left to cook for about 4 hours.

Fresh from the pot.

Lastly, we scooped out the flesh together with the contents and transferred them to a bowl, ready to be served. Furball said that it is best served cold along with canned longans.

This winter melon dessert is known to help clear the heat and toxins from your body, as well as improve metabolism. But best of all, it tastes heavenly!