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Monday, 30 July 2012

Pengat Pisang (Banana in Coconut Milk)

This is a traditional Malaysian dessert. It's easy to make and me loves it!

1/6, f/4, 20mm
The ingredients:
  1. Bananas (two or three depending on your portions)
  2. 300ml of coconut milk
  3. A cup of brown sugar
  4. Two or three spoonful of sago or barley, depending on your tastes
  5. Salt to taste
  6. [Optional] A pandan leaf (screwpine), or pandan essence (in picture)
First, prepare a pot with coconut milk. Add some water if the milk is too thick. Bring it to boil.

Meanwhile, cut the bananas into pieces.

1/20, f/3.5, 20mm
Add brown sugar and salt (and pandan leaf or pandan essence). After that, add sago or barley. Keep stirring so the sago or barley doesn't get stuck at the bottom of the pot.

As soon as sago becomes almost transparent or barley becomes soft, add bananas. Make sure at this point, the coconut milk mixture is already thickened. Sago and barley absorb water, so the consistency can be adjusted by reducing or adding more sago or barley. You can also add more water in case the sago or barley isn't ready yet.

Boil the bananas until they become soft, but not very soft. Take one piece to try. If it tastes like it's cooked, then it's done.

1/8, f/4.5, 30mm
Leaving this dessert for very long inside the pot is not advisable since the sago or barley and bananas will become even softer, and the taste will change by a lot. So, eat while it's still hot!

This is my version of pengat pisang, you can improvise too. Have fun trying it at home =)

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