Tested Recipe Adapted from www.mywoklife.com
1 medium-sized ripe honey dew, peeled and deseeded. Cut half of the melon into big chunks, and use the other half melon to make small honey dew balls (using melon ballers) or simply dice into small cubes
5 tbsp sago (about 60 gm)
5 tbsp sugar
200 ml water, plus 50 ml more for cooking sugar syrup
200 ml coconut milk / evaporated milk
3-4 pandan leaves, tie into a small bundle
1 pot of water (for boiling sago)
1. Pre-boiling of tiny pearl sago : place sago into a pot of water, and place the pot on stove to boil over medium-high heat. Let the sago boil for 5-7 minutes, or until it turns almost transparent. Stir occasionally. Heat off and cover pot with lid to let it stand for another 5 minutes. Thereafter, drain sago on a fine sieve over running tap water. Place the cooked sago in a bowl of half-filled boiled water (about 50 ml). Set aside.
2. In another pot, place sugar, pandan leaf bundle and 50 ml of water. Cook sugar into syrup over low heat. Remove pandan leaf. Set sugar syrup aside to let it cool.
3. Place chunky honey dew and 200 ml of water into the blender and blend into honey dew juice. Pour juice into a large serving bowl. Stir in sugar syrup and coconut milk. Then, spoon sago into the coconut milk solution. Lastly, add in honey dew balls. Stir gently to well combine all ingredients. Place honey dew sago dessert in the refrigerator to chill. Serve chilled.