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Pengat Pisang

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Pengat is a local dessert made from tropical fruits cooked in coconut milk and palm sugar. Malaysia hosts a variety of preparations, such as pengat durian, using a fruit with a thorny outer skin but sweet creamy flesh; pengat ubi, made with tapioca; pengat pisang, made with banana; and pengat jagung, made with sweet corn. Pengat pisang is relatively simple to prepare and with delicious results—not too rich, not too sweet, but an excellent conclusion to a satisfying meal.


2 cups water
2 oz. sago pearls (optional)
2 oz. palm sugar, roughly chopped
scant 1 cup half-ripe bananas, peeled and sliced
1 cup thick coconut milk
¼ tsp. salt, or to taste


1. Boil the water and add the sago pearls. Boil for 10 minutes, stirring continuously to separate the sago and keep it from settling at the bottom of the pot.

2. Remove the pot from the heat and cover. Let sit for 10 minutes.

3. Drain the sago, and rinse in running water. Set aside.

4. In another pot, bring the palm sugar and water to a boil, stirring continuously to dissolve the sugar.

5. Add in bananas, coconut milk and salt. Stir over medium heat until the mixture comes to a boil.

6. Add the cooked sago pearls, stir the mixture and remove from heat. Serve warm.


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