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:
˝ cantaloupe melon
˝ honeydew melon
3 oz. (90 g) sago pearls
6 pandan leaves tied in a knot
1 cup sugar
˝ 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.
