📝 About This Recipe
A refreshing staple of Cantonese dessert houses, this Honeydew Sago is a luscious blend of creamy coconut milk and the floral sweetness of peak-season melons. This dish balances the chewy, pearl-like texture of translucent sago with a velvety fruit puree, creating a cooling sensation that is perfect for humid afternoons. It is a vibrant, naturally gluten-free treat that celebrates the delicate nuances of the honeydew melon in its most elegant form.
🥗 Ingredients
The Melon Base
- 1 large Honeydew Melon (ripe, chilled, and seeded)
- 1/4 cup Granulated Sugar (adjust based on melon sweetness)
- 1 pinch Fine Sea Salt (to brighten the fruit flavors)
The Creamy Liquid
- 1 cup Full-fat Coconut Milk (canned and well-shaken)
- 1/2 cup Evaporated Milk (for a rich, silky mouthfeel)
- 1/2 cup Cold Water (to adjust consistency)
The Sago Pearls
- 1/2 cup Small Tapioca Pearls (Sago) (white variety)
- 6 cups Water (for boiling the pearls)
Garnish & Textures
- 6-8 pieces Fresh Mint Leaves (for a herbal aromatic finish)
- 1/4 cup Pomelo Pith or Grapefruit (shredded, optional for a citrus pop)
👨🍳 Instructions
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1
Bring 6 cups of water to a rolling boil in a large pot. Do not add the sago until the water is vigorously bubbling to prevent them from dissolving.
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2
Slowly pour the sago pearls into the boiling water. Stir immediately and constantly for the first 2 minutes to ensure they do not stick to the bottom or each other.
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3
Reduce heat to medium and simmer the sago for 10 minutes. The pearls should look mostly translucent with a tiny white dot remaining in the center.
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4
Turn off the heat, cover the pot with a tight-fitting lid, and let the sago sit for another 10-15 minutes. This residual heat cooking ensures the centers become perfectly clear and chewy.
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5
Drain the sago through a fine-mesh sieve and immediately rinse under cold running water. This removes excess starch and stops the cooking process, resulting in distinct, bouncy pearls.
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6
Place the rinsed sago in a bowl of ice water until ready to use; this keeps them from clumping together.
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7
Prepare the honeydew by cutting it in half and removing the seeds. Use a melon baller to create 1 cup of perfect spheres for garnishing; set these aside in the fridge.
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8
Scoop the remaining melon flesh into a high-speed blender. Add the sugar and a pinch of salt.
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9
Blend the melon until completely smooth. Add the coconut milk and evaporated milk, pulsing just until combined to maintain a vibrant green color.
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10
Taste the mixture. If the melon wasn't very sweet, add a touch more sugar or honey. If it's too thick, thin it with the 1/2 cup of cold water.
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11
Drain the sago pearls from their ice bath and fold them gently into the creamy melon soup.
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12
Chill the entire mixture in the refrigerator for at least 2 hours. This dessert is best served ice-cold.
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13
To serve, ladle the soup into chilled glass bowls. Top with the reserved melon balls and a sprig of fresh mint.
💡 Chef's Tips
Always cook sago in a large volume of water; too little water makes the liquid gummy and the pearls mushy. Never rinse sago before cooking, as they are pure starch and will disintegrate. For a dairy-free version, replace the evaporated milk with extra coconut milk or oat milk. If your honeydew is pale, a single drop of natural green food coloring can enhance the visual appeal without changing the flavor. Prepare the sago pearls on the day of serving, as they tend to harden if refrigerated overnight in the liquid.
🍽️ Serving Suggestions
Pair with crispy almond cookies for a delightful crunch contrast. Serve alongside a hot pot of Oolong or Jasmine tea to balance the sweetness. Add a scoop of coconut sorbet on top for an extra indulgent summer treat. Scatter fresh pomelo segments over the top to add a sophisticated bitter-sweet complexity. Present in hollowed-out melon halves for a stunning dinner party presentation.