|10 bananas, sliced|
|a glass of water|
|half of the palm sugar. can be substituted with 5 spoons of brown sugar|
|3 strips of Pandan leaves, knotted|
|2 spoons of Sago beads|
|1 tea spoon of Salt|
|1 glass of Coconut Milk|
|4 spoons of Sugar|
|2 spoons of honey|
|1 carton of full cream milk (optional)|
How to Cook it:
- boil water with sago beads until its colour becomes translucent. add salt, sugar and palm sugar.
- add coconut milk and pandan leaves. add full cream milk if you prefer much creamier dessert.
- add sliced bananas and honey. mix with egg. stir evenly until it boils before taking it off the stove.
- wait for it to cool down and put it into the fridge to serve cold.
i was wondering about the best name to represent the pengat pisang with. FYI, there are a few methods to prepare banana dessert. for those who are health conscious and calorie counting, they can have the banana savoury sans milk as follows:
|the gravy is translucent|
|the gravy is made with translucent sago and a dash of milk for the creamy taste|
my fave is of course the one without the coconut milk/full cream milk. other than that, there is also the fried banana with sugar as follows:
|banana is fried in 2 spoons of oil and when it's brown, serve it with sugar sprinkles. Easy oh!|