Pengat Pisang dengan Sagu dan Gula Putih

Pengat Pisang dengan Sagu dan Gula Putih

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Everybody in Harrisdale Kitchen just love Pengat Pisang, and so would be anybody out there :)

Preparation 10 mins
Cooking 40 mins

Dessert

Banana Dessert with Sago and White Sugar

Malay, Malaysian


Ingredients

Servings:  
2 tbsp sago
2 cups water
5 banana(s)
1 l water
300 ml coconut milk
1 tsp salt
100 g sugar
2 pandan leaves

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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, white sugar is mostly favoured, and sago is often added for textural contrast.

This recipe shows how to prepare pengat pisang with sago and white sugar.

Note:

White sugar could be substituted with the same amount of palm sugar or you could combine whatever proportion of white sugar and palm sugar to your liking.


Steps to Prepare

Pengat Pisang dengan Sagu dan Gula Putih Step 1

Step 1 of 4

    • 2 tbsp sago
    • 2 cup water
  1. In a small bowl, rinse sago under running water to remove starch in order to have a firmer consistency gravy and drain water from sago.
  2. Bring a pot of water to a rolling boil over high heat. The ratio of sago to water is 1:10. Here we have 200ml excess water which is fine.
  3. Then, add the drained sago and reduce the heat to medium. Stir sago now and then for 25 to 30min until it turns translucent. Keep aside.
Pengat Pisang dengan Sagu dan Gula Putih Step 2

Step 2 of 4

    • 5 banana(s)
  1. Peel and cut ripe bananas crosswise (1/2 cm thick) and keep aside.
Pengat Pisang dengan Sagu dan Gula Putih Step 3

Step 3 of 4

    • 1 l water
    • 300 ml coconut milk
    • 1 tsp salt
    • 100 g sugar
    • 2 pandan leaves
  1. Boil water in a cooking pot over high heat.
  2. Lower heat to medium and pour in coconut milk, salt, white sugar, and knotted pandan leaves. Stir and cook for 10 minutes until all sugar dissolve and gravy boils.
Pengat Pisang dengan Sagu dan Gula Putih Step 4

Step 4 of 4

  1. Put in cut bananas and cooked sago. Stir and cook for another 10 more minutes until gravy boils. The gravy would thicken and decreased in volume slightly.
  2. Remove from heat and serve hot or refrigerate and serve cold.

Published: January 18, 2020


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