SHE HAS CRAVINGS

I’m so blessed to be able to spend so much time with my late grandmother growing up whom I fondly called “Opah”. She loved making pengat pisang for tea which is basically a local traditional desert of sliced bananas cooked in sweet coconut milk. She passed away last year but whenever I make this for my Dad, it helps me remember her.

INGREDIENTS

• 4-5 Large Bananas (cut into thick slices)
• 4 cups of water
• 6 Small Pieces Of Palm Sugar i.e Gula Melaka (Can Add/Decrease Based On Preference)
• 1 slice of pandan leaf (tied in a knot)
• 400ml coconut milk
• 1/2 tsp salt
• 3-4 tbsp sago pearls – soaked in water to expand for 10-15 mins (optional)
• 100ml heavy cream/cooking cream (optional)

HOW TO MAKE IT

1. In a pot, pour in water and add in palm sugar followed by pandan leaf. Stir and simmer until sugar has dissolved.
2. Add in sliced bananas and coconut milk. Mix well and simmer until bananas have slightly softened.
3. Add a pinch of salt, sago pearls and heavy cream. Mix gently and simmer until bananas are fully softened.
4. Serve hot or refrigerate for a few hours/overnight to be served cold.

Watch the video HERE.