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

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.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Malaysian
Servings: 4
Calories: 367kcal
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

  • Cover sago with water and allow to soak for 30 minutes.
  • 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.
  • 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.
  • 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
  • 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.

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.

NUTRITION

Calories: 367kcal
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