How to Make Bananas In Sweetened Coconut Milk
Last week, I bought a comb of bananas from the Asian store, quickly I crave for pengat pisang. In Malaysia, pisang nangka (Jack-fruit banana) is the best type of banana to use for making pengat pisang. Bananas are largely cooked in many different styles, especially in South East Asian countries. Why? We have different types of bananas. When I was a kid, I remember seeing my mother made lepat pisang, kek pisang, lepek pisang, cekodok pisang, goreng pisang and many others. In fact, banana leaves are very useful. It is used for food packaging.
Honestly, I admired people in the old days, how they are so imaginative and productive of making food. Before making pengat pisang, I encouraged to get all the ingredients as authentic as you could. For example, instead of using the coconut milk in a can, use the real coconut milk. You can buy shredded coconut at the Asian store. Look in the freezer. Another ingredient that you need to make pengat pisang is Gula Melaka. Gula Melaka or palm sugar is a must have in my pantry. I love palm sugar. It is made from the sap of flower buds from the coconut tree. I was so happy when I saw Gula Melaka at the Asian store, because a lot of Malay traditional desserts are using Gula Melaka.
Let's see what do we need to make pengat pisang.
- Cut bananas into the desired shape.
- In a pan, toss in bananas, chopped palm sugar, white sugar, pandan leaves, and coconut milk.
- Put the pan on a stove over a medium heat, and bring it to boil.
- Stir the coconut milk so the sugar will dissolve evenly.
- Let simmer for about 15 minutes, and it's done.
- Remove the pandan leaves. Serve it hot or cold.
- 10 bananas, cut into cubes.
- 1/2 cup of palm sugar, chopped.
- 2 cups of coconut milk.
- 2 tablespoons of white sugar.
- 2 pandan leaves, tied into a knot.
© 2017 Liza Ikram