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Ingredients
- Serves 6 people
900 g diced ripe honeydew cubes – divided into 600 g and 300g (balls)
200 g sugar
360 ml water
1 pandan leaf (knotted)
100 g dried sago
180 g pomelo (membrane peeled off and segments separated)
120 ml evaporated milk
12 rock melon balls
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Honeydew Sago Pomelo
There’s nothing quite as satisfying as an ice-cold bowl of Honeydew Sago on a hot summer’s day, and you will see why! Balls of cold melon, sago and pomelo floating in a cooled mixture of honeydew and evaporated milk that is both sweet yet incredibly refreshing. Not into Honeydew? It can be replaced with durian, jackfruit or mango!
- Easy
- 20 min
- 10 min
- 15 min
- 3 steps
- 8 Ingredients
- Easy
- 3 steps
- 8 Ingredients
- 20 min
- 10 min
- 15 min
Instructions
-
Make the syrup
- In a saucepan, combine sugar, pandan leaf and water and heat until a boil, stirring to dissolve the sugar. Set aside to cool.
-
Boil the sago
- Boil the sago in plenty of boiling water, stirring to make sure it doesn’t stick. After cooking for 10 min, turn off the heat and let the sago sit in the hot water for another 5min to cook through.
- Drain and rinse with cold water.
- Pour the syrup over the sago and set aside.
-
Make honeydew mixture
- In a blender or food processor, blend 600g honeydew cubes with the evaporated milk until smooth.
- Mix the honeydew puree with the sago and syrup, then add the honeydewballs and most of the pomelo.
- Stir to combine.
Plate and Serve!
Chill the mixture in the fridge for at least 1hr, until cold. Serve in bowls, topped with the remaining pomelo and rock melon balls.
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Ingredients
- Serves 6 people
-
900 g diced ripe honeydew cubes – divided into 600 g and 300g (balls)
-
200 g sugar
-
360 ml water
-
1 pandan leaf (knotted)
-
100 g dried sago
-
180 g pomelo (membrane peeled off and segments separated)
-
120 ml evaporated milk
-
12 rock melon balls
Nutrition
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