Pengat Pisang dengan Sagu dan Gula Merah

Pengat Pisang dengan Sagu dan Gula Merah

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Pengat pisang is a traditional Malay dessert. For the peranakans in Malacca and Singapore, pengat pisang is almost always cooked with palm sugar while in some communities in northern Malaysia, granulated white sugar is mostly favoured.

Preparation 10 mins
Cooking 40 mins

Dessert

Banana Dessert with Sago and Palm Sugar

Malay, Malaysian


Ingredients

Servings:  
2 tbsp sago
5 banana(s)
2 cups water
200 ml coconut milk
2 pandan leaves
1 tsp salt
100 g palm sugar (gula melaka)
1 cup water

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Steps to Prepare

Pengat Pisang dengan Sagu dan Gula Merah Step 1

Step 1 of 3

    • 2 tbsp sago
    • 5 banana(s)
  1. In a small bowl, soak sago in hot water for 5min and drain.
  2. Peel and cut ripe bananas crosswise (1/2 cm thick) and keep aside.
Pengat Pisang dengan Sagu dan Gula Merah Step 2

Step 2 of 3

    • 2 cup water
    • 200 ml coconut milk
    • 2 pandan leaves
    • 1 tsp salt
    • 100 g palm sugar (gula melaka)
  1. Pour water into cooking pot.
  2. Turn on stove to medium heat and boil the water.
  3. Pour in coconut milk into the pot and put in pandan leaves which have been knotted, and salt (to taste). Stir well.
  4. Put in palm sugar (gula melaka) and drained sago. Reduce heat to medium low.
Pengat Pisang dengan Sagu dan Gula Merah Step 3

Step 3 of 3

    • 1 cup water
  1. Mix now and then for 20min until all the sugar dissolve and sago 90% translucent.
  2. The gravy thickened and decreased in volume. Add water.
  3. Put in cut bananas, increase heat to medium, stir and cook for 10 more minutes until gravy boils.
  4. Remove from heat and serve hot or refrigerate and serve cold.

Published: December 28, 2019


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