5 from 1 vote
Nothing beats a glass of this cool refreshing Honeydew Sago Dessert with coconut milk on a warm summer's day. Big on taste and very easy to prepare. | RotiNRice.com
Honeydew Sago Dessert
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Nothing beats a glass of this cool refreshing Honeydew Sago Dessert with coconut milk on a warm summer's day. Big on taste and very easy to prepare.

Course: Dessert
Cuisine: Malaysian
Servings: 4
Calories: 367 kcal
Author: Linda Ooi
Ingredients
  • 1 small honeydew melon
  • 1/3 cup sago or tapioca pearls (50g)
  • 1 cup coconut milk from carton** (240ml)
  • 1 cup crushed ice
Syrup
  • ½ cup sugar (110g)
  • ½ cup water (120ml)
  • 2 pandan leaves (rinse and knotted)
Instructions
  1. Cover sago with water and allow to soak for 30 minutes.
  2. Halve honeydew melon and scoop out the seeds. Using a melon baller, scoop out little balls of flesh. Remove skin and puree the remaining melon. Place melon balls and puree in separate containers. Chill in the refrigerator.
  3. Cook sago in a pot of boiling water until translucent. Sago is cooked when center is no longer opaque, about 7 to 8 minutes. Pour sago into a sieve and place under running water to remove excessive starch. Drain well.
  4. Prepare syrup by placing sugar, water, and pandan leaves in a small saucepan. Bring to a boil and stir till sugar dissolves, about 3 to 4 minutes. Turn off heat and remove pandan leaves.
    Honeydew Sago Dessert-6
  5. To serve, combined chilled honeydew puree, sago, and coconut milk in a large bowl. Add crushed ice and syrup to taste. Scoop into individual serving bowls and drop in a few melon balls.
Recipe Notes

**If you are using fresh coconut milk or coconut milk from can, please boil coconut milk with a quarter teaspoon salt. Chill in the refrigerator.