Saturday, 1 September 2007
Honeydew and Sago
My son loves this dessert and when he reminded his mother that she had promised to make his some, how could she refuse? This dessert is served at quite a number of chinese restaurants and sometimes they add water chestnuts as well.
This dessert also normally uses coconut milk or what we call santan in Malaysia. However, to make it less fattening, my wife uses fresh milk. It doesn't detract from the taste too much although it is nicer with coconut milk albeit more fattening!
100 gm sago
4 large slices of honeydew - sliced thinly
7 cups water
4 pandan leaves (screwpine leaves)
150 - 200 gm sugar (depending on taste)
200 ml fresh milk or coconut milk
pinch of salt
First, cook the sago by boiling in a large saucepan until transparent. Drain and wash in cold water to remove the starch.
While the sago is cooking, cut the honeydew into thin slices.
Fill another saucepan with the 7 cups of water. Tie one end of each pandan leaf into a knot. This makes it easier to remove later.
Add in the pandan leaves and honeydew and bring to a boil. Add in the sugar and stir until dissolved. Keep boiling until the honeydew becomes tranparent.
Remove the pandan leaves and then add in the milk. Leave on heat until mixture boils again. Add in a pinch of salt. Remove from heat and stir in the cooked sago.
Allow to cool and then refrigerate. Serve cold. You can add some more slivers of honeydew and some water chestnuts if you'd like it more 'crunchy'