Cantaloupe, also known as rock melon is not too different from honeydew.
I googled and found this from The Produce Lady:
What's the Difference Between a Cantaloupe and Honeydew?
- The cantaloupe is closely related to the honeydew melon, but it is also quite different.
- Cantaloupe has a netted rind that is beige in colour with orange flesh inside, whereas honeydew has a pale green flesh inside a rind that ranges from green to yellow in colour.
- Both melons are sweet tasting and nutritious, although cantaloupe contains much greater amounts of vitamins A and C.
Okay, there are alot alot more info, but I shall leave that to your own googling.
Cantaloupe Sago with Coconut Milk
Recipe by Cosybites where honeydew was used instead
80 gram sago
1 honeydew (approximately 2 kg) (I used cantaloupe instead)
150 ml low fat milk
100 ml coconut milk (I used Kara coconut cream)
60 gram rock sugar (to taste)
400 ml water
1. Soak sago in hot water for around 30 minutes.
Drain the soaked sago and place sago in a pot of boiling water, cooking and stirring at the same time, until the sago becomes almost transparent, about 10 minutes.
(Put a pot of water (water level to be 2 times more than sago) to boil. Without soaking sago, pour in sago into the boiling water and let it cook till almost transparent (some white dots still visible is normal), do stir occasionally to prevent it from sticking to bottom.)
2. Remove from heat, cover the pot with lid and leave for 10 to 15 minutes, until sago becomes completely transparent.
3. Rinse cooked sago with ice water through a fine sieve. Rinse sago with ice water to remove excess starch. (I drained the cooked sago using a sieve and put it under running water to wash off excess starch, and then leave the sieve filled with sago pearls in a bowl of ice water. This way, the sago pearls cool down faster yet retaining the QQ feel.)
4. Cut the honeydew open and separate into three layers.
Put the innermost (sweetest) layer and outer (closest to skin) layer into a food processor. Blend until smooth.
5. Cut the center layer into cubes.
6. Add milk, coconut milk, rock sugar and water in a pot. Bring to boil, make sure that rock sugar is completely dissolved and remove from heat. Leave to cool.
7. Stir blended honeydew and sago into the cooled coconut mixture and leave it in the refrigerator for 1 to 2 hours.
8. Serve chilled with the cubed honeydew.