← Nouns Cooking · Malaysian & Singaporean

Pengat Pisang

Name: Pengat Pisang
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian & Singaporean
Ingredients: 6 ripe bananas (pisang raja if you can find them), peeled and cut into thick slices; 120 g gula melaka (palm sugar), chopped; 250 ml Water; 3 Pandan leaves, knotted; 400 ml Coconut milk; Salt, a pinch; 40 g sago pearls, boiled until clear and rinsed (optional)

Ripe bananas simmered in a caramel-dark gula melaka and coconut milk sauce with pandan: warm, fragrant and 25 minutes away.

Malaysian & Singaporean · Desserts · prep 10 min · cook 15 min · serves 4 · Vegetarian, Vegan, Dairy-free, Gluten-free, Nut-free, Pescatarian

🔥 Cook it in the app: timers, scaling and shopping list

Ingredients

6 ripe bananas (pisang raja if you can find them), peeled and cut into thick slices
120 g gula melaka (palm sugar), chopped
250 ml Water
3 Pandan leaves, knotted
400 ml Coconut milk
Salt, a pinch
40 g sago pearls, boiled until clear and rinsed (optional)

Method

Simmer the palm sugar, water and pandan in a pot over medium heat for 5 min until the sugar dissolves into a dark syrup.
Add the coconut milk and salt and bring just to a gentle simmer, stirring.
Add the bananas and simmer for 3–5 min until soft but still holding their shape. Stir in the cooked sago, if using.
Remove the pandan and serve warm or at room temperature.

Tips

Firm, slightly underripe bananas hold their shape better than very soft ones.
Add steamed sweet potato and yam cubes for a richer, Chap Goh Meh-style pengat.

Sources

Written in our own words after cross-checking these recipes:

Nyonya Cooking Be Inspired

Open Pengat Pisang in Nouns Cooking