Difference between revisions of "Pengat Pisang"
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* ½ tsp [[salt]] | * ½ tsp [[salt]] | ||
| − | == | + | == Procedures == |
# Pour the [[coconut milk]] in a saucepan and add [[palm sugar]], [[granulated sugar|sugar]], [[salt]] and [[screwpine leaf|screwpine leaves]]. | # Pour the [[coconut milk]] in a saucepan and add [[palm sugar]], [[granulated sugar|sugar]], [[salt]] and [[screwpine leaf|screwpine leaves]]. | ||
# Bring to boil. | # Bring to boil. | ||
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# Serve either hot or cold. | # Serve either hot or cold. | ||
| − | [[Category:Malaysian | + | [[Category:Malaysian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Banana Recipes]] | [[Category:Banana Recipes]] | ||
[[Category:Screw pine leaf Recipes]] | [[Category:Screw pine leaf Recipes]] | ||
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[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Palm sugar Recipes]] | [[Category:Palm sugar Recipes]] | ||
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Latest revision as of 16:24, 11 July 2012
Description
Banana in coconut milk
Ingredients
- 10 ripe sweet bananas
- 1 litre coconut milk
- 200 g palm sugar or brown sugar
- 75 g sugar
- 5 pieces screwpine leaves (if available)
- ½ tsp salt
Procedures
- Pour the coconut milk in a saucepan and add palm sugar, sugar, salt and screwpine leaves.
- Bring to boil.
- Cut banana into 2 cm in length and add to boiling syrup and continue simmering on low heat for about 3 minutes.
- Serve either hot or cold.
