Pengat Pisang

Peel the ripe sweet bananas and cut them into 2-3 cm thick rounds, discarding any blackened or damaged portions.

Pour the coconut milk into a large saucepan or pot and bring it to a gentle simmer over medium heat, stirring occasionally to prevent scorching at the bottom.

Add the palm sugar and brown sugar to the simmering coconut milk, stirring constantly until the sugar dissolves completely.

Tear or lightly bruise the screwpine leaves if using them to release their fragrant aroma, then add them to the pot along with salt.

Gently add the banana rounds to the sweetened coconut milk, stirring carefully to coat them evenly without breaking them apart.

Sprinkle the sugar over the banana mixture and stir gently to distribute evenly throughout the cooking liquid.

Simmer the mixture over medium-low heat for 15-20 minutes, stirring occasionally and very gently, until the bananas are tender but still hold their shape and the sauce has thickened slightly.

Remove from heat and discard the screwpine leaves if used. Divide the pengat pisang among serving bowls and serve warm or at room temperature.