• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 honeydew melon (approx 1kg)
  • 175g sago, soaked
  • 1 1/2 coconuts, grated
  • 1/2 tsp salt or to taste
  • Syrup:
  • 150g castor sugar
  • 125ml water
  • 2-3 screw pine leaves, shredded and knotted


  1. Remove the skin from the honeydew melon, halve then scoop out the seeds. Shape the honeydew melon into small round balls using a metal scoop. Put any remaining melon into an electric blender and process until liquidised. Pour the juice into a jug and chill in the refrigerator.
  2. Next, cook sago in a pot of boiling water until transparent. Squeeze thick coconut milk from the grated coconut, add salt to taste and set aside. Pour the cooked sago into a sieve then place under running tap water. Drain well in a fine sieve.
  3. Combine sago, chilled honeydew juice and thick coconut milk in a bowl. Add syrup to taste. Place the honeydew melon balls into individual bowls and add ice shavings or ice-cubes before serving.
  4. To prepare the syrup, place sugar, water and screw pine leaves in a saucepan. Boil until sugar melts. Strain the syrup before use.
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