1 rock melon (one half for blending and save the other half for dicing)1/2 cup sago (tapioca pearls)
5 tbsp sugar (depends on sweetness preference)
½ cup water
1 cup coconut milk
- Soak sago for 30 minutes, then drain. Heat up a pot of water, add in sago and bring to a boil. Cover the pot and switch off heat. After 20 mins or more, the sago will be cooked until transparent. Otherwise cook for a while more. Drain in a sieve and wash under cool running water. Leave aside to cool.
- Boil together coconut milk, sugar and 1/2 cup water to make syrup and allow cooling. Check the sweetness and add more sugar if preferred.
- Peel the rock melon, cut in half and discard seeds. Blend half the rock melon to make juice and cut the other half into small cubes or make small balls with a melon baller.
- Mix the sago, coconut milk, honey dew juice, honey dew cubes and sugar syrup to taste. Serve chilled.