Sago Soup with Coconut Milk Recipe

Sago is starch from the pith of sago palm stems. Like tapioca, sago is produced in the form of “pearls,” and the two look similar. Pandan leaves come from an herbaceous tropical plant in Southeast Asia. They are used in many Thai desserts and some drinks, and can also be used to wrap savory foods like chicken. This sago soup is cold and refreshing, particularly welcome after a hot curry dish.

Ingredients:

• ½ cantaloupe melon
• ½ honeydew melon
• 3 oz. (90 g) sago pearls
• 6 pandan leaves tied in a knot
• 1 cup sugar
• ½ tsp. salt
• 1 cup coconut milk

Steps:

Scoop melon balls from the cantaloupe and the honeydew and set aside to chill while you make the rest of the dish. Wash sago pearls, and soak them in cold water until they swell, then drain well.

Boil 1 quart (1 liter) of water. Add pandan leaves and simmer for a few minutes. Add sago. Cook until pearls are translucent. Lower heat, and add sugar and salt. Stir until sugar and salt dissolve.

Gradually add coconut milk and simmer for a few minutes. Pour into a large bowl to cool.

When the soup cools to approximately room temperature, chill thoroughly. Add the melon balls immediately before serving. Makes 4 servings.

Only the best recipes at http://www.malaysianrecipes.co.uk