To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.

To prepare sago, place sago in a strainer. Bring water to boil in a pot. Get ready another big bowl with iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of iced water and stir the sago through the iced water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in iced water (with the sago still inside the strainer) until you need to serve them.

To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking.