Recipe: Honeydew Sago (Malaysian)

Posted: May 18, 2005 in food

A great Malaysian-Chinese dessert! My favourite!

Ingredients:
Small honeydew (can be replaced with watermelon, rockmelon or you can even experiment with different fruits. Juicy fruits recommended)
1 cup Sago (tapioca pearls)
8 cups Coconut milk (santan)
7 cups Water – I use 3 cups to cook the sago and 4 cups for the dessert
2 or more Pandan leaves
2 cups Sugar
1 tbsp Vanilla extract

*This amounts will give you quite a generous amount of the dessert. I usually make it in a large batch so everyone can have some.

Cooking instructions:
1. Start off by boiling the 4 cups of water with the pandan leaves immersed in it. Keep the pandan leaves in a knot for easy removal. When it comes to a boil, turn it down to a gentle simmer for 5 minutes.
2. In the mean time, boil the cup of sago in 3 cups of water. Keep stirring to stop the sago from sticking. Remember to keep an eye on it. When it turns translucent, it’s ready. This may take awhile so be patient.
3. Back to the pandan water. After the 5 minutes, add in the coconut milk and sugar, and stir well. Adjust sweetness to your liking. Add it slowly and taste to make sure you get the taste you want. When it starts to simmer again, remove the pandan leaves and add in the vanilla extract. Keep it at a gentle simmer.
4. Once the sago is done, drain it and add it into the coconut milk mixture. Stir to separate the sago. Turn off the heat.
5. Cut up the honeydew into bite small bite sizes, or ball with a melon baller. Add into the coconut milk mixture.
6. Once the mixture is cool enough, chill it in the refrigerator. Trust me it’s much better when it’s cold!
7. It’s now ready to eat.

Note: Add a little bit of the juice from the fruit will give the dessert extra flavour. Also remember that my measurements are rough. Use your own instincts. I never bother with measurement, just my gut and taste bud.

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