Sago desserts are very popular in Asia. This Cantaloupe Sago Pudding is my absolute favourite especially when it's served with this Shanghai Pancake. This fresh tasting chilled dessert is a perfect finish to any asian meal.
It's a very versatile recipe - you can use the melon of your choice, sago or tapioca can be used in this recipe and it can be made and refrigerated a day before serving. Great to prepare ahead for party!
I served this cantaloupe sago pudding for a lunch party I have hosted for some Sydney food bloggers last Saturday.
Cantaloupe (Rockmelon) Sago Pudding Recipe (Serves 4)
Ingredients
- 1/4 cup sago
- 2 cups water
- 1/3 cup sugar
- 1 cup pureed cantaloupe or honeydew or watermelon
- 1/3 cup coconut milk
Method
- Bring water to the boil in pan, add sago, simmer uncovered 10 minutes or until sago is clear.
- Add sugar, stir until dissolved.
- Stir pureed cantaloupe into sago mixture with coconut milk.
- Refrigerate covered, until cold.
- Serve in a cup or bowl with spoon. Drizzle with more coconut milk.
Note: This pudding does not set; serve it with a spoon.