Rock Melon Sago

Serves 4 to 5
1 ripened rock melon, rind and seeds removed
1 cup sago
1 packet coconut cream (200ml)
1/2 teaspoon salt (optional)

Syrup
1/2 cup castor sugar
1/2 cup water
2 to 3 pandan leaves, knotted

1. Cut 3/4 of the rock melon into big chunks and process in food processor or blender until smooth. Press blended rock melon through a sieve to strain the juice and remove the pulp. Chill in the refrigerator.
2. Cut the remaining rock melon into small cubes and chill in the refrigerator.
3. Cook sago in a pot of boiling water for about 10 minutes until transparent, stiring occasionally to prevent sago from sticking to the bottom of the pot. Remove from heat and let it stand with lid on for 5 to 10 minutes to let the residual heat cook the sago thoroughly.
4. Pour sago into a sieve and rinse under cold tap water. Drain and set aside.
5. To prepare the syrup, place the sugar in a pot or saucepan with the water and pandan leaves. Heat gently until the sugar dissolves. Remove from heat and set aside to cool.

6. Mix the coconut cream, rock melon juice, salt and sago in a large bowl. Add syrup to taste.

7. Ladle into individual serving bowls and top with rock melon cubes.

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