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 Method
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.
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.
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.
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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