Asian · serves 2

Melon Sago

Melon balls in sweet coconut and sago. The coldest thing you can make.

40 min Some work Vegetarian No oven needed

Ingredients

  • 100g cantaloupe
  • 100g honeydew melon
  • 100g watermelon
  • 100g sago
  • 150g sugar
  • 400ml water
  • 150ml coconut milk
  • 250ml milk

Method

  1. Scoop the melon into balls and chill them.
  2. Soak the sago half an hour, drain, then cook in simmering milk until the pearls go clear.
  3. Boil the sugar and water into a syrup, cool it, and mix with the coconut milk.
  4. Stir the sago milk into the syrup and chill thoroughly.
  5. Melon balls in the bowl, syrup poured over.

Questions people ask about Melon Sago

How long does Melon Sago take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of coconut milk in Melon Sago?

Use cashews blended smooth with water, about 15 cashews to a cup. Similar body, no coconut flavour.

Can I make Melon Sago ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Melon Sago vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Can I make Melon Sago without an oven?

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

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