Pengat Pisang dengan Sago Biji

I have been craving for this malay dessert for a long time.  When I was in the supermarket this morning, I saw a bunch of Chiquita Mini Bananas who were shouting at me to buy them.  Normally, Pisang Raja is used but it is difficult to get them in Germany.  This time, I would like to use the mini ones instead of the normal ones. The following recipe is very simple to prepare and tastes very yummy.

Ingredients (serves 4):
400 ml coconut cream or milk (I used coconut cream)
100 ml water (you can add more if you like)
2 pandan leaves, to be tied into a knot
3 tbsp sugar
2 pcs (about 90 g) gula melaka (palm sugar), to be sliced
a pinch of salt
3 tbsp tapioca (sago) pearls
6 Pisang Raja or normal bananas, to be peeled and sliced into 2 cm pieces

Method:
In a small pot, bring water to boil.  Then, add tapioca (sago) pearls and cook for about 10 to 15 minutes or until translucent.  Pour into a sieve to drain the water away.

In a pot, add coconut cream or milk, enough water, pandan leaves, sugar and palm sugar.  Cook over low/medium heat until sugar is dissolved.

Add in tapioca pearls and cook over low heat until it starts to simmer lightly.  It is important NOT to cook over high heat.

Lastly, add in the banana slices and salt.  Cook for a few minutes before removing from stove.

Serve hot or cold.

Bon Appetit!