ing :
4 cups water
3 T sago pearls
2 c thin coconut milk
1/3 c sugar
1 pandanus leaf, tied into a knot
1 ripe honeydew melon
Bring the water to the boil in a large pan. Add the sago pearls to the water and simmer for 5 min, stirring connstantly. Turn off the heat, cover pan and set aside for 10 min. The sago should be translucent, indicating it is cooked
pour the cooked sago into a colander and rinse under running water.
place the thin coconut milk, sugar, pandanus leaf into a pan and bring to the boil.
remove the skin from the honeydew melon and cut the flesh into smal dices
to serve, place a spoonful of sago perls and diced honeydew in mini cups. pour over the coconut milk mixture.
can be served warm or cold ( add ice cubes)
cuocok juga bw coffee morning...
source : the periplus cookbook
