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
Instructions
- 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.
