Banana in Sweet Palm Sugar and Coconut Milk

This is a banana dessert that is sweet, rich and succulent. Locally known as Pengat Pisang. It is ideal to be taken in the evening during tea time or as a dessert after a big meal. In terms of the coconut milk consistency, some like to have a thin consistency, while some like it thick. It all depends on you. It can be served hot or cold. Have a try!

Ingredients
10 pieces of banana, peeled and cut into half
3 cups of coconut milk
2 cups of finely blended palm sugar (or brown sugar as a substitute if you don't have palm sugar) 5 tbsp of sugar
2 porcupine leaves, tied to make into knot
200 gm of sago, cooked and rinsed well (optional)
a pinch of salt

Methods
1. Put the coconut milk, sugar, palm sugar and porcupine leaves into a pot.
2. Heat all the ingredients until the sugar melt and the coconut milk simmer.
3. Add the bananas and sago.
4. Cook until the bananas are tender and the coconut milk becomes thicker.
5. Add a pinch of salt.
6. Stir for another one minute and ready to be served in a bowl.

*Serve2-4 people