Chilled honeydew sago ‘soup’ is a popular Malaysian dessert. I don’t recall eating much honeydew fruit on its own, but I do remember eating this dessert at restaurants. Restaurants’ versions can be somewhat bland and watery; I prefer to make my own, where I can be (and am!) lavish with the amount of melon.
This truly is a simple recipe, I promise. Honeydew sago is best eaten chilled, so I make it about 4-6 hours before serving and leave it to cool in the fridge. I often double the recipe for dinner parties, as you can see from the pictures below.
Ingredients (serves 6):
1 large honeydew melon
½ cup sago
½ cup sugar
¼ cup water
½ cup coconut milk
pinch of salt
Make a simple syrup by boiling water and sugar into a small saucepan until the sugar dissolves. Cool. (I sit the saucepan in the sink filled with shallow water to cool it down quickly)
In a medium heavy-bottomed saucepan, boil 1.5L water. Add sago and cook on medium heat stirring occasionally. Cook for ~20 minutes, until most sago is translucent (some may still be white in the middle). Drain the sago into a sieve, then rinse under cold running water until sago is cool.
While sago is cooking, cut ⅔ of the melon into chunks and blend until smooth.
Dice the remainder into small cubes.
To assemble, add the melon puree and diced melons into a large bowl or pot. Add the cooled sago and salt, and mix well. Add the coconut milk, then pour in the simple syrup to taste. If you like it more watery, add cold water before adding the syrup.
Chill in fridge for 4-6 hours before serving. To chill in a hurry, add ice.