This particular dessert, for some reason, always reminded me of Chinese family dinners. One cannot say they’ve experienced a family meal until one has had to sit through a full 8 course Chinese wedding dinner. As a kid, I remember such occasions to be excruciating. Having to sit still in a scratchy dress and uncomfortable shoes, while the adults talked about boring adult things like speculations as to why the bride’s father’s uncle’s stepson did not show up for the event .
It wasn’t all that bad though, I remember always looking forward to the last course. Not because it meant that the dinner was coming to an end and we could go home but because dessert. No matter how stuffed from the first 7 courses I was, I’d somehow always manage to find some space for the finale.
And if it was honeydew sago, well, that was a bonus !
Made from honeydew and sago pearls in a milky soup, it is a refreshing and not- too- sweet way to end any meal. I love that it includes one of my favourite fruit and the chewy sago adds an enjoyable texture. This would count as a pretty light dessert. So you can enjoy this guilt -free as fruit & milk would count as somewhat healthy, right? Haha. I’ve seen some versions mix it up with rockmelon too. I think that would make for a lovely visual contrast.
For the milky soup base, I just used evaporated milk & a simple sugar syrup made by melting white sugar with some water. I do notice a few recipes that as coconut milk as well, but for this recipe I’ve kept it simple cause I didn’t want it to be too heavy & had wanted the sweetness of the melon to stand out! You may also blend some of the melon together with the milk for a more ‘melon-y’ base if you’d like!
I’m not exactly an expert at cooking sago, which is a type of edible starch from tropical palm trees. All I know is that:
1. It is ready when the white centres disappear
2. You shouldn’t cook it for longer than 15 minutes or else it will disintegrate into a starchy mess
You can read about more detailed tips on how to cook sago here.
Anyway, don’t let the sago component scare you. Cause that is the only part that requires cooking! Do try this for yourself. It is so easy to make and put together ! You definitely do not have to go through an entire course meal to enjoy this refreshing dessert.
makes 2 servings
1/4 Honeydew melon, chopped
1/2 cup Sago
1 cup Evaporated milk
Sugar syrup, to taste
- Chop honeydew melon into bite sized cubes and set aside.
- Boil water and add in sago pearls. Cook until translucent (~5-10mins depending on size of sago).
- Drain the sago and let cool. You may leave it in the warm pot with a closed lid to finish cooking the centres of the sago. The whites disappears when it is ready.
- In a pot, stir evaporated milk and simple syrup. Adjust according to taste.
- Combine the chopped honeydew, sago and milk mixture. Serve chilled.