Banana In Sweet Coconut Gravy

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Banana is a well loved tropical fruit. It is sweet and soft. And a little bit creamy. Banana is less sweet when it just ripe, and become sweeter until it about to rot. It is usually eaten raw and fresh. 

In Malaysia, there are many dish made with banana. Most of them are sweet dish, often eaten as dessert or breakfast. There are also banana curry, a dish from northern peninsula. Indian and Malay rice are also prepared by putting the rice and meat on a banana leaf. It is delicious, as the banana leaf aroma permeate the rice. 

Today I will be sharing a dish made from banana which is 'Pengat Pisang' or when I translate it to English it become Banana in Sweet Coconut Gravy. It is a sweet and creamy dish, made from banana, coconut milk and palm sugar. The sweetness and softness of banana with it's distinct flavor is combined with sweet and creamy gravy made from palm sugar and coconut milk. It is always eaten as dessert or during tea break. 

This dish is also full of tropical flavor. Pandan leaves are also used to add the aroma to the dish. Let's look at the recipe. I don't really remember the exact measurements of the ingredients. You can always adjust the measurements to your preferred taste. 


Ingredients

7 medium bananas, ripe, and soft. Cut into half. The more ripe, the better (in my opinion).

250 ml thick coconut milk or milk from 1 coconut made into 4 cups. 

Palm sugar, to your taste. 

A pinch of salt. 

3 pandan leaves, optional. 


Methods

Pour the coconut milk into a pot. If you use packed coconut milk, add 2 to 3 cups of water. Make sure the coconut milk lever is 1 cm higher from the banana. Turn on the heat. 

Add in palm sugar, pandan leaves and banana. 

Cook until the coconut milk is cooked, palm sugar is well mixed and banana is soft. 

Add in a pinch of salt. Stir well. And turn off the heat. 

The banana in Sweet Coconut Gravy is ready to be served. 


If you love the gravy to be more creamy, you can add more thick coconut milk in it, and reduce the amount of water. In the picture, my mom used fresh coconut milk. And a type of Malaysian palm sugar called nisse/nissan. It is a Eastern peninsula palm sugar. 

I hope you enjoy the dish. Thank you for visiting. 


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