Honey Dew and Sago Dessert

When I attend Chinese Wedding Banquets, one of the dishes I look forward to is the dessert and the Honey Dew and Sago Dessert is one of my favourites. This dessert combines the sweet and fragrant taste of fresh honey dew fruit with the jelly-like texture of sago in a refreshing syrup-based drink. What makes this different from the Yam and Sago Delight dessert is the fact that no real cooking process is involved, unless melting sugar syrup is defined as cooking for you.

This dessert tastes great eaten cold and is suitable for kids and adults. Very refreshing indeed on a hot and humid day in Malaysia.

This is my recipe for Honey Dew and Sago Dessert

Ingredients

• 1 bowl of cubed honey dew
• 1 tablespoon of sago
• 5 tablespoons of sugar
• 3 pieces pandan (screwpine) leaves tied to a knot
• Evaporated milk
• Water

Method

Chill honey dew cubes in the fridge.

To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.

To prepare sago, place sago in a strainer (like this). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in cold water (with the sago still inside the strainer) until you need to serve them.

To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking. You should have 2 to 3 servings using this recipe, unless you decide to place them in one big bowl and have it all yourself

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