Pengat Pisang

21 Sep

I have always loved this traditional Malay dessert; the stewed banana compote with coconut milk. It is by far, the easiest to make as all the ingredients are readily available. Not only that, you can always use different methods to cook it and it’ll still turn out alright 🙂

I learnt to cook this from none other than Saudari Lee, one of my shifu! Hope that you all out there will enjoy this recipe and who knows, you might be able to serve this yummy dessert to your guests during this Eid festivity.


  • 200 gm palm sugar
  • 2 medium sized sweet potatoes, cubed
  • 6 – 8 medium ripe banana
  • 4 pandan leaves
  • 1/2 teaspoon salt
  • 2 tablespoons sago
  • 1 cup thick coconut cream
  • 1 cup thick coconut cream, diluted by 2 cups water


Boil the sweet potato cubes and put aside.

In a medium saucepan, add diluted coconut cream, pandan, sago and salt. Bring to boil over medium heat and stir constantly for 10 minutes.

In a smaller saucepan, melt palm sugar with 1/2 cup of the coconut water from the first boiling saucepan. When fully melted, strain the liquid to remove foreign objects.

Add the palm sugar syrup and the rest of the thick coconut cream into the saucepan. Add the banana pieces and sweet potato cubes. Lower heat and simmer for another 10 minutes.


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