Honey Dew and Sago Pudding
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INGREDIENTS
water for boiling sago
150 g sago
1 medium honey dew melon
1000 ml thin coconut milk
140 g caster sugar
5 pandan leaves, tied into a knot
1/4 teaspoon salt
500 ml thick coconut milk
METHOD
1. Bring water to boil and add sago. Boil the sago, stirring occasionally until the sago
becomes transparent. Drain in a colander under running water.
2. Cut honey dew melon into halves and scoop and discard the seeds.
3. Using a melon baller scoop into balls or dice the melon. Take 1 cup of the scooped
melon and blend it until smooth.
4. Put thin coconut milk, sugar, pandan leaves and salt into a saucepan. Bring to boil,
stirring occasionally.
5. Add in the drained sago, the blended honey dew and the thick coconut milk, and bring
to boil stirring constantly.
6. Remove from heat and stir in the honey dew melon balls.
7. Serve hot or cold.
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