Wednesday, May 18, 2005 |
Recipe: Honeydew Sago (Malaysian)
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A great Malaysian-Chinese dessert! My favourite!
Ingredients: Small honeydew (can be replaced with watermelon, rockmelon or you can even experiment with different fruits. Juicy fruits recommended) Sago (tapioca pearls) Coconut milk (santan) – about a can Pandan leaves Sugar Water
Cooking instructions: 1. Heat up about two to two-half bowls of water with 2 pandan leaves inside until the water comes to a boil. I recommend that you use a large pot for this and let the water boil for some time, allow the water to soak up the pandan flavour. 2. Then remove the pandan leaves and add about half the coconut milk. Let it boil for about 5 minutes. 3. Add in the sago. Do not put too much about 30g is enough. Cook until the sago turns completely translucent. 4. Dice up the honeydew or whatever fruit you want while waiting. 5. Once the sago is tranlucent, pour in the remaining coconut milk and sugar depending on your taste. If you used a lot of water add more sugar. Let it boil for another 10 minutes or so. 6. Turn off the fire and add in the diced honeydew. Let it rest until it cools to room temperature. 7. Put it in the fridge to chill.
Note: Add a little bit of the juice from the fruit will give the dessert extra flavour. Also remember that my measurements are rough. Use your own instincts. I never bother with measurement, just my gut and taste bud. |
posted by
WanTse @ 5/18/2005 09:05:00 pm
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