Description
Honeydew Sago is a refreshing Asian dessert combining chewy tapioca pearls with sweet honeydew melon in a creamy coconut and evaporated milk base. This chilled treat is perfect for hot days, offering a delightful texture contrast and a subtly sweet tropical flavor.
Ingredients
Scale
Sago Pearls
- 1/2 cup small tapioca pearls (sago)
- 2 cups water (for boiling sago)
Main Ingredients
- 2 cups honeydew melon, cubed or scooped into balls
- 1 cup coconut milk
- 1/2 cup evaporated milk or whole milk
- 3 tablespoons sugar (adjust to taste)
- 1/2 teaspoon vanilla extract (optional)
- Ice cubes or crushed ice (optional, for serving)
Instructions
- Cook the sago pearls: Bring 2 cups of water to a boil in a saucepan. Add the sago and cook over medium heat, stirring frequently to prevent sticking, for about 10–12 minutes or until mostly translucent with a small white center.
- Rest and rinse sago: Turn off the heat, cover the saucepan, and let the sago sit for 5 minutes. Then drain and rinse the cooked sago under cold water to stop the cooking process and remove excess starch. Set aside.
- Prepare the milk mixture: In a bowl, combine the coconut milk, evaporated milk, sugar, and vanilla extract if using. Stir thoroughly until the sugar dissolves completely.
- Combine ingredients: Add the cooled sago and honeydew melon pieces to the milk mixture. Gently stir to evenly distribute all components without breaking the melon.
- Chill the dessert: Place the mixture in the refrigerator and chill for at least 1 hour to allow flavors to meld and to serve cold.
- Serve: Serve the honeydew sago chilled, optionally with ice cubes or crushed ice for a more refreshing texture.
Notes
- For a smoother texture, purée half of the honeydew and mix it into the milk base before chilling.
- Adjust the sweetness depending on the ripeness of the honeydew melon to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Asian, Southeast Asian
