When I was making mango pamela sago (杨枝甘露) sometime back, J commented he rather have honeydew sago. He thinks that dessert should be "cooling" or "ying" effect, hence honeydew fits the bill better than the "heaty" mango.When i was at the supermarket, saw this big yellow sun melon, so I immediately thought of making this dessert.
Disappointingly, the sun melon is not very sweet, though it has a nice crunch. Better stick to the trusty rock melon from down under. Trust me, it is sweeter.
Honeydew Sago
adapted from here
1 honeydew melon (approx 1kg)
175g sago, soaked
1 1/2 coconuts, grated
1/2 tsp salt
Syrup:
150g castor sugar
125ml water
2–3 screw pine leaves, shredded and knotted
Method
1. Remove the skin from the honeydew melon, halve then scoop out the seeds. Shape the honeydew melon into small round balls using a metal scoop. Put any remaining melon into an electric blender and process until liquidised. Pour the juice into a jug and chill in the refrigerator.
2. Next, cook sago in a pot of boiling water until transparent. Squeeze thick coconut milk from the grated coconut, add salt to taste and set aside. Pour the cooked sago into a sieve then place under running tap water. Drain well in a fine sieve.
3. Combine sago, chilled honeydew juice and thick coconut milk in a bowl. Add syrup to taste. Place the honeydew melon balls into individual bowls and add ice shavings or ice-cubes before serving.
4. To prepare the syrup, place sugar, water and screw pine leaves in a saucepan. Boil until sugar melts. Strain the syrup before use.
175g sago, soaked
1 1/2 coconuts, grated
1/2 tsp salt
Syrup:
150g castor sugar
125ml water
2–3 screw pine leaves, shredded and knotted
Method
1. Remove the skin from the honeydew melon, halve then scoop out the seeds. Shape the honeydew melon into small round balls using a metal scoop. Put any remaining melon into an electric blender and process until liquidised. Pour the juice into a jug and chill in the refrigerator.
2. Next, cook sago in a pot of boiling water until transparent. Squeeze thick coconut milk from the grated coconut, add salt to taste and set aside. Pour the cooked sago into a sieve then place under running tap water. Drain well in a fine sieve.
3. Combine sago, chilled honeydew juice and thick coconut milk in a bowl. Add syrup to taste. Place the honeydew melon balls into individual bowls and add ice shavings or ice-cubes before serving.
4. To prepare the syrup, place sugar, water and screw pine leaves in a saucepan. Boil until sugar melts. Strain the syrup before use.
Notes:
I used the commercial ready-to-use coconut cream; i find it increasingly difficult to find the grated coconut unless I make a point to wake up early in the morning and get to the wet market.
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