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Saturday, October 15, 2011

Honeydew Sago recipe

Hey people! My family's got a new dessert obsession - honeydew sago. It all started when my mum's colleague's sister (who helps drive my younger sister back from school) gave us a small portion to try. Two words: immediate heaven. We got the recipe from her, so credits go to the provider of the recipe, I'm just passing it on. =)

The amount of ingredients are rough, because for any recipe, you can actually alter some of the ingredients a bit to suit your taste. However unless you're experienced in cooking, follow the instructions.

You'll need:

  • 1L carton of whipping cream
  • 1L of dessert topping or whipped cream (use 500ml whipping cream and whip from scratch)
  • 2 medium-sized honeydews, skinned
  • desired amount of sago, preferably a large amount
  • syrup to taste

To make:
  1. Juice one of the honeydews until smooth. Chop the other honeydew into small cubes (this is to add some contrast to the smoothness of the entire dessert). Chill both.
  2. Boil some water and cook the sago, stirring occasionally. Note that sago will expand in size and will make the boiling water slightly gelatinous. Cook until transparent. Drain the sago into another bowl using a strainer. Do this in small portions. Chill.
  3. Make your syrup by boiling water and adding sugar to it. Use as much or as little as you like, as, by experience, some like it sweeter while others don't.
  4. If you're whipping your cream manually, then do it now. Use an metal mixing bowl, if possible, and chill it before you start whipping. Using an electric whisk (or whip it manually using a large balloon whisk), whip the cream until soft peaks form. Do not over- or under-whip. If your kitchen is warm, send it into the fridge for a while between whisking, so that it does not split.
  5. Take out all the ingredients from the fridge and slowly stir them together. Serve cold, with or without ice cubes.

This recipe makes up to 10 cups. Always stir the dessert before serving because the chewable stuff is usually at the bottom.

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