The honeydew we bought for new year ended up as dessert because I really wasn’t sure what to do with it. For the longest time, either I eat honeydew the way it is or drizzle it with condensed milk. Thankfully, I came across the recipe for Honeydew Sago/Sai Mai Lo. It’s something different to try.My version is pure honeydew, no cantaloupe. There are no pandan leaves either, and I used only one 5 fl. oz. can of evaporated milk. I love those colorful tapioca pearls, but haven’t seen those in the nearby Asian store lately (bummer!), so I used the white ones. I followed the instructions from the recipe and finally succeeded in making those tapioca pearls. My previous experiments with those pearls ended up gluey and icky.Lastly, I just added 1/4 cup of the syrup. Hubby and I were fine with that level of sweetness, but if you’ve got a sweet tooth, your best bet is to follow the recipe perfectly.

Honeydew with Tapioca Pearls

Here’s the end result. Pardon the picture, I took it with my phone. Next time I’ll try it with cantaloupe!

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