Pengat Pisang

by Aida Azizuddin on Thu, December 16, 2010

Making a pengat is really simple and we have all the great ingredients here.  Next time you are having guests for tea, cook up a batch. It’s definitely faster than rustling up a cake.

Pisang Raja or Abu are the best bananas for pengat

Serves 4 - 5 people

This is a great way to make use of leftover bananas

Foodster's Verdict

Pengat Pisang


  • Preparation
  • Total
    1 comb of bananas
    2 1/2 cups water
    200g gula melaka
    1 daun pandan
    A bit of salt
    200ml santan

1. Put cold water in a pot and the palm sugar. Since palm sugar comes in blocks, break them up first so it dissolves faster.

2. A good tip to know that the palm sugar is well cooked with the water is look out for bubbles. Initially the bubbles will be big and it will become smaller as the sugar gets cooked.

3. Add the pandan leaf, leave it for awhile, then pour in santan. Keep stirring at this stage as you don't want the santan to curdle and split. Make sure the fire is on low.

4. Slice your banana into half or thirds and add it in after the santan is stirred in.

5. Cook it until the banana softens a little, about 5 minutes or so.