I got sago cooking tips from Wendy's Eupho Cafe and indeed the sago I made was well cooked through (no white thing in the middle) , soft but a bit chewy and not at all mushy. So thanks Wendy for that tip. This is so easy to make even kids can do it.
1 x 400 g can coconut milk
3/4 - 1 cup water
3 Tbsp sugar
pinch of salt (about 1/8 tsp)
1/3 cup small sago pearls
honeydew melon - peeled and chopped into small pieces
*To cook sago:
- Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
- Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
- Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
- Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
- Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.
*To cook coconut milk soup:
- Put coconut milk in a saucepan. Add in enough water to dilute it. This will depend on the brand of coconut milk you got. If it's very thick then you add up to 1 cup water. If a bit thin then you reduce the water accordingly.
- Add sugar and a pinch of salt.
- Stir to mix and bring to boil for a few minutes until sugar is completely dissolved. Taste the mixture to see if the sweetness is acceptable, if not, add more sugar.
- Remove from heat and cool completely. Chill in fridge. This should be served very cold.
- Put in desired amount of sago and chilled coconut soup in a bowl. (The coconut soup might separate when left standing. So stir it first before ladling into bowls.)
- Top with some honeydew melon. Serve.
Variation: Add in pandan leaves in the coconut soup mixture before boiling. Remove the pandan after taking coconut soup from heat.