Prep time:
Cooking time:
Servings: 6-7

1. Honeydew x 1

2. Sago x 100g

3. Ayam brand super light coconut milk x 2 bottles

   1. • You can also use full-fat or skimmed coconut milk if you want. This particular coconut milk has the least calories per 100ml, and it has a great taste, so I like to use this.

4. Rock sugar x 150g

5. Pandan leaves x 2

6. Water

7. Ice

1. Soak the sago for about 30 minutes.

2. Cut the honeydew into quarters and scrape out the seeds.

3. Cut about ⅔ of the honeydew into small cubes.

4. Puree the last ⅓ of the honeydew in a blender.

   • • I like this puree to come out with some honeydew bits that I can bite into, so I blend on medium and not for too long.

     • You can blend it until there are no bits left though, it's up to you.

5. Boil the soaked sago until the sago is fully cooked, i.e. there's very little or no whites left in the middle.

   • • It is normal for the sago to look like total mush, as if they have all dissolved into nothing.

     • That means it's cooked. Don't panic.

6. Strain the sago in a sieve and run it under cold tap water to cool. Scoop out the cooled sago and place it in a container.

7. Make pandan sugar syrup by combining the rock sugar, pandan leaves and 500ml of water in a saucepan and boiling for around 10-15min until the pandan leaves are wilted.

8. Assemble the dessert by adding sago, honeydew puree, honeydew cubes, pandan sugar syrup, small ice cubes into a bowl. Add enough coconut milk to almost cover the ingredients.

9. Mix well and serve cold. Enjoy!