Honeydew Sago with Coconut Milk哈密瓜西米露
A refreshing Cantonese dessert featuring sweet honeydew melon cubes and chewy sago pearls, served in a creamy coconut milk base. Perfect for a light and cooling treat.
01Ingredients
- 80 grams Small Sago Pearls
- 1.5 liters Water (for boiling sago)
- 0.5 piece Honeydew Melon
- 200 ml Coconut Milk
- 100 ml Evaporated Milk
- 50 grams Sugar
- 50 ml Water (for sugar syrup)
Nutrition (per serving)245kcal
- Protein2.1g
- Carbs38.2g
- Fat8.7g
Fiber 0.8 gSodium 48 mg
02Steps
- Bring water to a rolling boil. Add small sago pearls and cook for 10-12 minutes, stirring occasionally, until most pearls are translucent with a tiny white spot in the center.
- Turn off the heat, cover the pot, and let the sago sit for another 5 minutes until fully translucent. Drain the sago and rinse thoroughly under cold water to remove excess starch and prevent sticking. Set aside.
- Peel the honeydew melon, remove seeds, and cut the flesh into small, bite-sized cubes.
- In a small saucepan, combine sugar and water. Heat over medium-low heat, stirring until the sugar completely dissolves. Let it cool.
- In a large bowl, whisk together coconut milk, evaporated milk, and the cooled sugar syrup.
- Add the rinsed sago pearls and honeydew melon cubes to the coconut milk mixture. Stir gently to combine.
- Cover the bowl and chill in the refrigerator for at least 1-2 hours before serving.
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