A. Sago
1. Boil a pot of water and pour in sago when the water is rolling boil.
2. Keep stirring to avoid sticking for around 10 min till it almost all turn transparent. Leaving a dot of white at the core.
3. Turn off the fire and close the cover to let it continue cook till fully transparent. Avoid over cooked.
4. Rinse in running tap water to wash of the starch and put it into cold bath (ice water) to stop the cooking process completely.
B. Sugar syrup
1. Add 1:1 of water and sugar in a pot. Knot a few pandan leaves & boil.
2. Once boil add in coconut milk and bring it to almost boil. Turn off fire and cool.
C. Melon (can use honeydew / rock melon/ sun melon)
1. Cut into half and use melon baller to scoops out the melon balls.
2. Cut all the balance flesh and blend it to purée.
To make the honeydew sago:
1. Stir in vanilla ice cream into the purée till all ice cream melt (optional if prefer more creamy texture)
2. Add in sago and stir till mix well.
3. Slowly add in sugar syrup to the sweetness u like
4. Finally add in the melon balls and chill the whole pot for few hrs
- alternatively you can use either coconut milk/evaporated milk/vanilla ice cream (1 or 2 of the combination to ur liking)
- can dilute with fresh milk if prefer more watery
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