Tuesday, July 20, 2010
pengat pisang nangka & kurma
5 bananas (pisang nangka)
1/2 cup dates (buah kurma) seeds removed
3 cups coconut milk
4 tbs sugar
1 tbs gula merah
a pinch of salt
1 tbs sago (wash and toss)
pandan leaf - tied into a knot
Cut the bananas into slices of about 3-5cm thickness, depending on the size of the bananas.
Place the bananas, sugar, gula merah and pandan leaf in a pot and add a cup of water.
Bring to boil until the sugar is dissolved or the banana has softened. Then add in the coconut milk.
Add a pinch of salt. Let it simmer over low heat until the bananas are properly cooked.
Add sago and let it boil until sago is cooked or become transparent/clear.
Add kurma at the last minute before turning off the fire.
Serve hot or chilled.