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Sago Melon

Rahul.Chef.and.Writer's picture
Sago Melon, is a south east Asian delicacy which can be easily converted into many other desserts from the region. Sago melon is unexpectedly surprising in the way it refreshes and gives a punch to the lazy mind. An easy to make and energizing dessert, probably that makes the south east Asians so agile.
  Honeydew melon 1 Kilogram, removed skin and seeds
  Sago 200 Gram, soaked
  Coconut milk 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Ice cubes 1 Cup (16 tbs)
  Sugar 150 Gram
  Water 1⁄2 Cup (8 tbs)

1. Using water and sugar, prepare sugar syrup in a saucepan and set aside.
2. Shape some honey melon into small balls with a scoop as garnishing.
3. Liquidise the remaining honey melon. Chill in the refrigerator.

4. Put sago into a pot of boiling water and cook till transparent.
5. Pour into a sieve, rinse with running tap water and drain.
6. Mix sago, honey melon juice, thick coconut milk, salt, syrup and ice cubes in a big mixing bowl.

7. Dish into small bowls or sundae glasses, and garnish with honey melon balls.
8. Serve cold as a dessert after meals.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
One of my favorites. Only problem I have with sago melon is that it has never been enough for me. As I have a big appetite, so I never took sago melon as a dessert, but as a refreshing beverage. This was one of the big reasons, the chinese chef at our restaurant was always out of freshly mad sago melon and I often used banter the chef in a friendly manner.
Sago Melon

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