Honeydew melon sago pudding

Honeydew melon sago pudding

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

We know, we know ... many of us are scarred for life when it comes to sago through unhappy encounters with the stuff as children. In the south of China, they use it to great effect in creating light, refreshing desserts such as this one. Use rockmelon instead of honeydew if you like, but either way, make sure you get one with loads of sweet flavour or the pudding won't be as good.

Ingredients

Quantity Ingredient
195g sago
170g caster sugar
1/2 honeydew melon, seeded
300ml coconut milk

Method

  1. Put the sago in a saucepan, add 1.75 litres water and slowly bring to a simmer, stirring often, over a medium–low heat. Cook, stirring often, for 25 minutes, or until the sago is translucent. Transfer to a sieve and rest it over a bowl or the sink for 20 minutes, stirring from time to time, to allow the excess thick liquid to drain off.
  2. Meanwhile, combine the sugar with 125 ml water in a small saucepan and slowly bring to a simmer, then cook, stirring occasionally, for 1–2 minutes, or until the sugar has dissolved.
  3. Using a melon baller, cut about 24 small balls from the melon (alternatively, cut half of the melon into neat 1 cm squares). Put the melon balls in a bowl, cover with plastic wrap and place in the fridge to chill. Peel and roughly chop the remaining melon, transfer to a food processor and process to form a smooth purée — you should have about 500 ml.
  4. Transfer the sago to a large bowl, then stir in the sugar syrup, puréed melon and the coconut milk. Leave to cool to room temperature, then place in the fridge to chill. Divide the sago among six small bowls or glasses, top with some melon balls and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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