Cut the winter melon horizontally in half, and scoop out the seeds with a spoon. Then, sprinkle the sugar onto the flesh of the winter melon.

Set up a steamer (I used a tray, placed on top of a raised wire rack set inside a wok/pan of boiling water), and place the two halves of your winter melon into the steamer to cook on medium heat for 75-90 minutes, or until soft and almost mushy. (It’s important to have the winter melon on a tray instead of directly on the wire rack, as it’ll turn soft and will leak its juices.) Also, do check the water level of your steamer every 30 minutes or so, and replenish it when necessary.

When the winter melon is cooked through, take it out of the steamer and let it rest for 15-30 minutes in the tray. Then, when it’s cool enough to handle, scoop out the flesh with a spoon, then place the flesh in a container to chill in the refrigerator. Then, an hour before you plan to eat it, transfer it to the freezer to half-freeze and develop this icy texture on the sides.

Take about 250g (1 cup) of ice-cold winter melon flesh, and pour the yuzu syrup over it and give it a gently mix. Portion your winter melon into four separate bowls, and grate some orange zest on top. Eat!