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Honeydew Melon Sago Dessert (Sai Mai Lo)

written by Marvellina Updated: June 26, 2022
9.2K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Naturally sweet honeydew melon or cantaloupe pieces are served in melon puree, soft and chewy small tapioca/sago pearls, and coconut milk concoction. It is such a light and refreshing dessert.

What is sai mai lo?

Sai mai lo is a popular Chinese dessert/tong sui you will see being served at dim sum restaurants or Asian dessert places. Sai mai lo is usually prepared by using fruit such as melon, watermelon, mango, or roots like taro/yam served with sago/tapioca pearls and creamy sweet milk concoction. They are usually served chilled. One thing in common is that, whatever sai mai lo you prepare, it has to have the sago/tapioca pearls in the dessert.

Ingredients

1. Melon
You can use honeydew melon or cantaloupe/rock melon. It is best if you use the melon that has ripened so they taste sweet
2. Small tapioca/sago pearls
The tapioca pearls I use cannot be soaked in cold water or they will turn into mush. They have to be cooked in boiling water

Sago Tapioca Pearls in small size

Sago Tapioca Pearls in small size

3. Evaporated milk
I use evaporated milk, but it’s flexible what kind of milk you want to use. You can use coconut milk, non-dairy milk such as coconut milk
4. Sugar
The sugar is used to prepare a simple syrup that you can add to the dessert. The amount depends on how sweet the fruit you use. So you can adjust accordingly

How to make honeydew sago dessert

1. Bring water and sugar to a boil until just sugar melts. Turn off the heat and let it cool

2. Bring 750 ml of water to a boil.

3. Add tapioca pearls. Stirring every now and then to prevent the pearls from sticking to the bottom of the pot.

4. Let it cook over medium-low heat for 10 minutes. Turn off the heat and cover. Let the pearls sit for 10 minutes

3. After 10 minutes, the tapioca pearls should be cooked through. You may still see some white center in the pearls, but as long as the pearls are soft and chewy, they are done cooking. Do not overcook them or they will turn gooey instead

4. Drain off the cooking liquid and rinse the pearls in running water to get rid of the extra starch. Keep the pearls soaked in cold water while you prepare other things. This is to prevent the pearls from sticking to each other


5. Use half of the melon to prepare melon milk. Put the melon, evaporated milk, salt in the blender and blend until smooth. Pour into a large bowl. Add the syrup according to your taste and the sweetness of the melon. You may use all or you may not. Stir to combine. Cover and keep it chilled in the fridge

6. Dice the other half of the melon into bite-size pieces. I don’t have a melon baller, if you do, you can use that instead for a prettier presentation

7. Drain off the soaking water for tapioca pearls. Add the pearls and the melon pieces into the milk mixture. Cover and let them chill for 2-3 hours before serving. Serve chilled. You can also add some ice cubes just before serving
Honeydew Melon Sago Dessert (Sai Mai Lo)

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Honeydew Melon Sago Dessert (Sai Mai Lo)

Honeydew Melon Sago Dessert (Sai Mai Lo)

Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chill in the fridge 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Servings 3 servings
5 from 2 reviews
REVIEW & RATE PRINT

Ingredients

  • 450 gr honey dew melon/ cantaloupe
  • 250 ml evaporated milk you can also use coconut milk, cow's milk, or other milk of your choice
  • ⅛ tsp salt

Syrup:

  • 120 ml water
  • 60 gr sugar

To cook tapioca pearls:

  • 90 gr small tapioca pearls
  • 750 ml water

Instructions
 

Prepare the syrup:

  • Bring water and sugar to a boil until just sugar melts. Turn off the heat and let it cool

Cook the small tapioca pearls:

  • Bring 750 ml of water to a boil. Add tapioca pearls and let it cook over medium-low heat for 10 minutes. Stirring every now and then to prevent the pearls from sticking to the bottom of the pot. Turn off the heat and cover. Let the pearls sit for 10 minutes
  • After 10 minutes, the tapioca pearls should be cooked through. You may still see some white center in the pearls, but as long as the pearls are soft and chewy, they are done cooking. Do not overcook them or they will turn gooey instead
  • Drain off the cooking liquid and rinse the pearls in running water to get rid of the extra starch. Keep the pearls soaked in cold water while you prepare other things. This is to prevent the pearls from sticking to each other

Prepare melon milk:

  • Use half of the melon to prepare melon milk. Put the melon, evaporated milk, salt in the blender and blend until smooth. Pour into a large bowl. Add the syrup according to your taste and the sweetness of the melon. You may use all or you may not. Stir to combine. Cover and keep it chilled in the fridge
  • Dice the other half of the melon into bite-size pieces. I don't have a melon baller, if you do, you can use that instead for a prettier presentation

Assembling:

  • Drain off the soaking water for tapioca pearls. Add the pearls and the melon pieces into the milk mixture. Cover and let them chill for 2-3 hours before serving

Serve:

  • Serve chilled. You can also add some ice cubes just before serving

How to store:

  • The leftovers can be kept in the fridge for 3-4 days

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Honeydew Melon Sago Dessert (Sai Mai Lo)
Serving Size
 
1 serving
Amount per Serving
Calories
360
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
26
mg
9
%
Sodium
 
236
mg
10
%
Potassium
 
619
mg
18
%
Carbohydrates
 
69
g
23
%
Fiber
 
1
g
4
%
Sugar
 
42
g
47
%
Protein
 
7
g
14
%
Vitamin A
 
291
IU
6
%
Vitamin C
 
29
mg
35
%
Calcium
 
259
mg
26
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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4 comments

tcs May 31, 2023 - 9:21 am

Tried this recipe thrice and each time I end up with a bitter concoction.

Reply
Marvellina May 31, 2023 - 11:04 am

The only reason I can think of is that the honeydew you use might be way overripen and develop the bitter after taste. You want the fruit to be ripe but not overly ripen.

Reply
eamonn April 13, 2023 - 4:09 pm

This recipe is AMAZING! my first time making sago, and i’m glad i found this one. the melon “broth” was so much more satisfying than i had imagined. i substituted the coconut milk with vegan milk/vegan cream, coconut sugar, and some coconut oil. great rich flavor. Thank you! i’m using this recipe next to make a mango version.

Reply
Marvellina April 13, 2023 - 8:50 pm

I’m happy to know that you enjoyed it! Mango version will be very good too!!!

Reply
5 from 2 votes (1 rating without comment)

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