Bring water to a rolling boil. Add small sago pearls and cook for 10-12 minutes, stirring occasionally, until most pearls are translucent with a tiny white spot in the center.
Turn off the heat, cover the pot, and let the sago sit for another 5 minutes until fully translucent. Drain the sago and rinse thoroughly under cold water to remove excess starch and prevent sticking. Set aside.
Peel the honeydew melon, remove seeds, and cut the flesh into small, bite-sized cubes.
In a small saucepan, combine sugar and water. Heat over medium-low heat, stirring until the sugar completely dissolves. Let it cool.
In a large bowl, whisk together coconut milk, evaporated milk, and the cooled sugar syrup.
Add the rinsed sago pearls and honeydew melon cubes to the coconut milk mixture. Stir gently to combine.
Cover the bowl and chill in the refrigerator for at least 1-2 hours before serving.
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