Honeydew Sago Dessert

Recipe I:

Ingredients:
1 honeydew melon (cut half)
1 cup sago (tapioca pearls)
½-1 cup sugar (depending on how sweet your honeydew is)
½ cup water
1 cup coconut milk

Method:
Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.
Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. About 8-10 minutes until translucent.
While sago is cooking, cut half the melon and buzz in your blender till smooth.
Dice the other half of the melon into small cubes.
When sago is done and rinse with cold water. Put the melon cubes and the melon juice together in a large bowl then add coconut milk followed by cooled sago. Pour in the sugar syrup.

Another recipe II

Ingredients
4 tablespoons of Sago (or Tapioca Pearls)
4 1/2 Cups of water
1 Can of Thin Coconut Milk
1 Pandan leaf (tied into a knot)
1/4 Cup of sugar (you can add more if you like it sweeter)
1/4 Rockmelon (cut up into small 1/2 cm cubes - can substitute this with watermelon)

Method:
Pour coconut milk into a saucepan, add the pandan leaf and bring to boil while adding in the sugar. Stir occasionally. Add 1/2 cup of water into the mixture and continue to simmer for an additional 5 minutes on low heat. Once coconut milk is cooled, refrigerate.
Boil sago with 4 cups of water for 5 minutes. Stir constantly so that the Sago won't stick to the bottom of the saucepan. If sago is cooked, it should look transparent. Run cold water over the over the sago for a couple of minutes.
Stir the sago into the coconut milk and continue to refridgerate. Cut up the Melon into small cubes and add into the sago & coconut milk mixture.

I used recipe II for the following watermelon sago dessert.