Saksak

Prepare the banana leaves by softening them over a flame or in hot water to make them pliable, then lay them flat to line a steamer basket or pot.

Combine the ground sago and mashed bananas in a large bowl, mixing thoroughly until the banana is evenly distributed throughout the sago.

Gradually pour the coconut milk into the sago and banana mixture while stirring constantly until the mixture reaches a thick, smooth consistency similar to dough.

Spoon the sago mixture onto the prepared banana leaves, spreading it evenly and then folding the leaves over the top to create a sealed parcel.

Fill a large pot with water to a depth of about 2 inches and bring to a boil over high heat.

Carefully place the banana leaf parcel into a steamer basket or directly into the boiling water, ensuring the water does not overflow onto the parcel.

Cover the pot and steam the saksak over boiling water until the sago is cooked through and the mixture is firm, about 40 minutes.

Remove the pot from heat and carefully unwrap the banana leaf parcel to check for doneness—the saksak should be opaque and hold its shape.

Transfer the saksak to a serving plate, optionally served warm with the banana leaves, and cut into portions for serving.