Honeydew / Rock Melon: 1 pc (dependent on personal preference)
Coconut Milk: 200 ml
Water: 2 litres
Pandan Leaves: 6 pcs
Gula Melaka: 1 pc. approx. 100g
Boil 1 litre of water, add in sago and cook for 10 minutes. Turn fire off and allow sago to soak till it turns transparent.
Once sago is ready, strain it and rinse with water to remove the extra starch. Drain and set aside.
Cut honeydew / rock melon into halves, remove seeds. Use one half of honeydew / rock melon and scoop into tiny balls.
Blend the balance half of honeydew / rock melon with 200 ml water.
Boil 800 ml of water with pandan leaves for 15 minutes and lower the heat. Add in coconut milk with gula melaka and stir evenly.
Leave it to cool, mix with honeydew juice, honeydew / rock melon balls and sago.
Add ice-cream to enhance flavour and taste. (optional)
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong