Chilled Papaya And Coconut Milk Soup With Sago

Ingredients

• 0.5 cup Small sago pearls
• 2 cups Ripe papaya, peeled and cubed
• 1.5 cups Coconut milk
• 0.5 cup Whole milk
• 0.25 cup Rock sugar or granulated sugar
• 4 cups Water
• 1 piece Pandan leaf, knotted(optional)
• 1 pinch Salt
• 4 leaves Fresh mint leaves for garnish(optional)

Instructions

1. 1

   Bring 4 cups of water to a boil in a medium pot and add the sago pearls.

2. 2

   Cook sago for 10 minutes, then turn off the heat, cover the pot, and let it sit for 15 minutes until pearls are completely translucent.

3. 3

   Drain the sago pearls and immediately rinse them under cold running water to remove excess starch; set aside in a bowl of cold water.

4. 4

   In a separate saucepan, combine coconut milk, whole milk, sugar, salt, and the pandan leaf over low heat.

5. 5

   Stir the milk mixture until the sugar is fully dissolved, then remove from heat and discard the pandan leaf.

6. 6

   Place half of the papaya cubes into a blender with a splash of the coconut milk mixture and blend until smooth.

7. 7

   Combine the blended papaya, the remaining papaya cubes, the milk mixture, and the drained sago pearls in a large bowl.

8. 8

   Refrigerate the soup for at least 2 hours until thoroughly chilled before serving in small bowls.