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Sago with Honeydew and Coconut Milk Recipe

Sago with Honeydew and Coconut Milk

Sago with Honeydew and Coconut Milk Recipe

Ingredients :

  • 7 tablespoons dried sago pearls (see note above)
  • 9 cups (21/2 litres) water
  • 1/2 cup (100 g) sugar
  • 1 ripe honeydew melon, or cantaloupe
  • 11/2 cups (375 ml) coconut cream
  • Crushed ice, to serve (optional)

Method :

  1. Rinse the sago pearls, place in a pot with 8 cups (2 litres) water and bring to a boil, stirring constantly for 15 minutes. Remove the pot from the heat, cover and set aside for 5 minutes. Dram the sago pearls, discarding the water. Rinse the sago under cold running water, drain again and set aside.
  2. Boil the sugar and 1/2 cup (125 ml) water to make a sugar syrup. Remove from the heat and set aside to cool.
  3. Halve the honeydew or cantaloupe, then peel and deseed Blend half the melon flesh in a juicer or process in a blender with 1/2 cup (125 ml) water. Cube the other half of the melon flesh or shape into balls with a small melon bailer Mix the cooked sago pearls, coconut cream, honeydew juice and cubes, and drizzle a little sugar syrup over to taste Serve well chilled with crushed ice, if desired.

Serves 6-8
Preparation time : 25 mins
Cooking time 15 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Gula Melaka – Sago Pearls with Coconut Milk and Palm Sugar Recipe”