Pengat Pisang

(Banana Porridge) Serves 4 - 6


  • 6 ripe bananas - peeled and cut
  • 5 cm piece ginger
  • 3 cups thin coconut milk
  • 1 cup thick coconut milk
  • 1 cup sugar
  • 1 tbsp sago


  1. Boil the thin coconut milk with the ginger
  2. Add the sugar and bananas. Stir constantly so that the coconut milk does not curdle but be careful not to break the bananas.
  3. When the bananas are cooked add in the thick coconut milk and sago.
  4. Bring to the boil and when the sago becomes transparent, turn off the heat.
  5. Serve either hot or cold.