Honeydew Sago Pudding

This is a recipe that I learned from a friend back in college and have also throughout the years found the best way to make this. The pudding itself takes the most time and it needs to be prepared at least 6 hours before serving. The topping that goes on top of this pudding can be as creative as you can be but in this recipe, I would stick to the first sago pudding that I've made with honeydew.

Ingredients

• 1 packet of sago (1/2 the size of a BB pellet)
• 2 honeydew (best during summer because sweetest then)
• 2 cans of coconut milk
• 1 pack of pandan leaves
• Sugar

Directions

1. Fill a big pot with water and let it boil on high heat.
2. Once the water starts boiling, add the packet of sago and let it cook.
3. Stir occasionally so that the sago will not stick at the bottom.
4. To test if sago is cooked, use spoon and pick out a few of the sago and let it cool down for a few seconds. If the sago turns transparent, its done. 
5. Pour the contents of the pot through a sieve to pick up the sago and allow the water to drain. Run cold water to cool down the sago and you will see sago slowly turned transparent. 
6. Do not allow the sago to be completely cold as it would stick to the sieve BADLY! Pour the drained sago into a bowl or plastic container and store in the fridge . If you do not have a big enough pot, divide the portions of the sago and repeat the steps above.
7. Cut your honeydew into half and using a spoon clean out the seeds. Use a small ice cream scoop or a measuring spoon to grate out the honeydew. You may use the halved honeydew as a bowl to store the grated honeydew "meat". If honeydew is not sweet, blend the grate honeydew with some water and sugar.
8. In a small pot, make a syrup with sugar and pandan leaves.
9. Once the sago has chilled for at least 3 to 4 hours, scoop a small portion out into a serving bowl.
10. Add 2-3 teaspoons of coconut milk, syrup and a few slices of the grated honeydew.