Pengat Pisang – Traditional Malay Banana Dessert in Creamy Coconut Milk



Pengat Pisang is a beloved kampung-style dessert that brings back memories of childhood and family gatherings. This sweet dish is made by gently simmering ripe bananas in a rich mixture of coconut milk, palm sugar (gula Melaka), and pandan leaves. It’s fragrant, velvety, and naturally sweet — no artificial ingredients required. While it's often served warm, you can also chill it for a refreshing twist. Whether it's Ramadan, a rainy afternoon, or just a craving for something traditional, Pengat Pisang is the perfect choice.


🍴 Ingredients:

  • 5 ripe bananas (pisang raja or pisang emas), sliced diagonally

  • 400 ml thick coconut milk

  • 100 ml water

  • 2–3 pieces of gula Melaka (palm sugar), chopped

  • 1 pandan leaf, knotted

  • A pinch of salt

👩‍🍳 Instructions:

  1. In a pot, combine water, pandan leaf, and gula Melaka. Simmer until the sugar dissolves completely.

  2. Add the sliced bananas and let them cook gently until soft but not mushy.

  3. Pour in the coconut milk and add a pinch of salt. Stir gently.

  4. Let it simmer on low heat for 5–7 minutes. Do not boil after adding coconut milk.

  5. Serve warm or let cool and chill in the fridge before serving.

💡 Tips:

  • Use very ripe bananas for maximum sweetness.

  • For extra aroma, you can toast the coconut milk lightly before adding.

  • Add sago pearls or sweet potato chunks for variation.



Comments

Post a Comment

Popular posts from this blog

Ikan Masak Lemak Cili Api – Creamy Spicy Turmeric Fish Curry the Malay Way

Image
If you're craving a dish that’s comforting, spicy, and full of traditional Malay flavors, Ikan Masak Lemak Cili Api is the one to try. This dish features fresh fish simmered in a creamy turmeric-infused coconut gravy, made fiery with the heat of bird’s eye chilies. Commonly served across Negeri Sembilan and other parts of Malaysia, it’s a staple in many Malay households — especially for lunch with steaming hot rice. What makes this dish stand out is the balance between the heat of the chilies and the richness of coconut milk , with a hint of earthiness from fresh turmeric. The gravy is bright yellow, fragrant, and silky, soaking beautifully into every grain of rice. You can use fish like mackerel, stingray, or tenggiri (Spanish mackerel), but the recipe is flexible — even prawns or squid can be swapped in. Best of all, the cooking process is simple and fast, making it ideal for busy days or when you want a delicious meal without fuss. 🐟 Ingredients: 2–3 fish slices (e.g. macker...
Read more

Asam Pedas Ikan Tenggiri – Spicy Tamarind Mackerel Stew Recipe

Image
At AuthenticMalayKitchen.com , we delve into the rich tapestry of Malaysian cuisine. Today, we explore Asam Pedas Ikan Tenggiri , a spicy and sour mackerel stew that's a staple in Malay households. This dish, known for its tangy tamarind base and fiery chili kick, is perfect for those seeking bold flavors. If you've enjoyed our Nasi Kerabu and Roti Jala , this Asam Pedas recipe will add another dimension to your Malaysian culinary journey. 🧾 Ingredients: For the Spice Paste: 10 dried red chilies, soaked and deseeded 5 shallots 3 cloves garlic 1-inch piece of ginger 1 stalk lemongrass (white part only) 1 tsp belacan (shrimp paste) For the Stew: 500g mackerel (ikan tenggiri), cut into steaks 2 tbsp tamarind paste mixed with 1 cup water 1 tomato, quartered 5 okra (ladies' fingers) 2 sprigs daun kesum (Vietnamese mint) Salt and sugar to taste 2 tbsp cooking oil 👨‍🍳 Step-by-Step Instructions: Prepare the Spice Paste: Bl...
Read more

Nasi Kerabu Recipe (Blue Rice with Herbs) – Traditional Kelantanese Dish

Image
🥘 Introduction: Nasi Kerabu is a stunning traditional Malay rice dish from Kelantan, known for its blue-tinted rice made with butterfly pea flowers. Served with a medley of fresh herbs, sambal, coconut floss, salted egg, fried fish or chicken, and keropok, it’s a colourful celebration of Malay flavors and textures. This recipe will guide you through recreating this iconic dish step by step. 🧾 Ingredients: For the Blue Rice: 2 cups jasmine rice 1 cup butterfly pea flower water (10–15 petals steeped in hot water) 1 stalk lemongrass, bruised 1 pandan leaf, tied into a knot ½ tsp salt Ulam (Herb Salad): Finely sliced daun kesum, daun selom, and turmeric leaves Shredded cabbage Bean sprouts Long beans (thinly sliced) Sambal Kelapa (Coconut Sambal): 1 cup grated coconut (lightly toasted) 5 dried chilies (soaked) 1 shallot 1 tsp belacan (shrimp paste) Salt & sugar to taste Accompaniments: Fried mackerel or grilled chicken Salt...
Read more