125-150 gm of sago
1.5 litre of water
1) Wash sago and boil with 1.5 litre of water till sago is almost all cooked (becomes clear and see through). Stir all the time to prevent burning or sticking to pot.
2) Pour cooked sago through a strainer and wash/rinse with cold water to wash off the sago powder and any stickiness. Set aside.
800 ml of water
600 ml of coconut milk, use first santan from 1/2 kg of coconut squeezed with 1 cup of water
220 to 250 gm of castor sugar or 200 gm of granulated sugar
1/2 teasp of salt
1/2 no of medium honeydew, diced to small cubes or dig out as little balls approx 400-500gm
3) Cook sugar with water till sugar melts. Return the cooked sago to the sugar water and let it boil for a few minutes. Slowly add in coconut milk and salt and bring the mixture to a light boil. Turn off fire and add honeydew cubes or balls. Serve hot or set aside to cool and keep in fridge for at least 6 hours. Best taken fully really cold.
4) If you still think mixture is too thick for your taste, cook some mild sugar water and set aside. Add to honeydew mixture to make it thinner, if you wish, before serving.
You can use rockmelon to replace honeydew.
If you don't like the strong cooked coconut taste, you can cook half the coconut milk and once cooled a little, add the other half.
You can also cook sugar, water and coconut milk and set aside to chill in fridge. And only combine with refridgerated sago and honeydew before serving. This way the sago will absorb less liquid and hence a thinner mix but honeydew fragrance may not come out well and there is no soaking.