Fucok Honeydew Dessert
No. of serving: 3 | Preparation time: 15 minutes | Cooking time: 5 minutes
![3. BAXTER_DTP_SubPage_4.0_Diet and Dialysis.png](/sites/g/files/ebysai3586/files/2019-07/3.%20BAXTER_DTP_SubPage_4.0_Diet%20and%20Dialysis.png)
![Fucok Honeydew Dessert Recipe](/sites/g/files/ebysai3586/files/2022-12/Fucok%20Honeydew%20Dessert%20Recipe.jpg)
Nutritional Facts Per Serving
- Energy: 147 kCal
- Protein: 17g
- Fat: 8g
- Carbohydrate: 2g
- Fibre: 0.3g
- Phosphorus: 140mg
- Potassium: 328mg
- Sodium: 36mg
Ingredients:
- 1 1⁄2 sheets soya bean curd sheet (fucok), rinse and soak in water for 30 minutes
- 3 tablespoons sago, rinse and soak in water for 30 minutes
- 4-5 balls honeydew balls, use a melon baller to scoop out the honeydew balls from the fruit
- 1 tablespoon brown sugar
- 60ml/1⁄4 cup water
Instructions
- Boil fucok with water in a pot until soft. Remove from boiling water and keep aside.
- Boil sago with water in a pot until transparent and remove from boiling water. Drain it under
running water and keep aside. - Blend fucok, honeydew chunks and brown sugar with 1⁄4 cup of water in a blender until
smooth. - Remove from blender. Add in sago and honeydew balls into the honeydew mixture and
mix it well. - Place it into serving cup. Refrigerate it for 30 minutes before serving and it is best to
serve cold.
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