Thursday, 12 September 2013

Malay Traditional Dessert, Pengat Pisang

Coming back from my Grandma's normally will lead me to bring back many unexpected things such as a bunch of Rambutan, Bananas and other Kampung "village" stuffs. This time, I will share about how I make this sweet and delicious traditional Malay dessert so called, Pengat Pisang (Boiled Riped Banana with Coconut Milk and Palm Sugar).

1 comb banana, cut into your desired size
1/2 liter thin coconut milk
1/2 liter thick coconut milk
1 piece palm sugar, cut into small pieces
4 tbsp white sugar
1 pandan leave, knotted
1/2 cup sago seed
Pinch of salt

  1. Boil thin coconut milk with palm sugar, pandan leave and salt. Keep stir until now and then.
  2. Once it boil, add in the sago seed and wait until its turn to be crystal clear. Keep stir until now and then.
  3. Add the banana, lower the fire and simmer for about 30 minutes. Normally I will put the cooking pot's lid on. 
  4. Add the thick coconut milk and when it's boiled again, turn of the fire.
  5. You can serve this cold or hot, as you wish.