Sago, melon and coconut soup
I'm not much a fan of sweet soups – they always taste a bit like fruit juice or melted ice blocks to me. This is one shining exception. The salty-sweet coconut milk is the perfect home for bouncy pearls of sago and the rockmelon gives a fresh hit of sweetness.
Ingredients
1 cup sugar
2 pandan leaves (optional)
400ml can coconut milk
¼ tsp salt
1 cup dry sago pearls
½ rockmelon
Method
Heat the sugar, pandan leaves (if using) and 1 1/2 cups of water, stirring until the sugar is dissolved. Stir through the coconut milk and salt, then chill in the fridge.
Bring a large pot of water to the boil over high heat and add the sago. Stir for 1 minute so it doesn't stick together, then boil the sago for about 12-15 minutes until the white dots at the centre of the pearls all but disappear.
Drain, then rinse the sago very well under cold water and drain again.
Scoop balls of the rockmelon with a melon baller. Stir the rockmelon and sago through the coconut liquid and chill until ready to serve.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
