I haven't cook pengat in my life, always mom cooked and I eat ;P....I remember she added gula melaka, and very tasty.
Sometimes she also add fish egg sago pearls.....yums....
When Wendy tag me in with this recipe , I knew I'll cook this, because I never had this pengat pisang for a very long time le...
I can't find pisang raja at the wet market, so the boss told me can replace with pisang nangka.
Although pisang nangka is sourish ( I bought unripe one), it goes well with this pengat. The sweet taste from the coconut sauce and sourish from banana, is a good combination....I also add a pinch of salt to enhance the coconut taste...
Recipe from Wendy which she posted it on her FB.
100 gm yellow sweet potato
100 gm purple sweet potato
100 gm orange sweet potato
200 gm taro ( yam)
1 litre coconut milk (from 1 grated coconut)
A pinch of salt
100 gm sugar ( can reduce to 80 gm)
2 pandan leaves , washed and tie a knot
3 bananas, (preferably pisang raja) , peeled and cut
into 1 cm slices ( I couldn't find pisang raja , I changed it to pisang nangka)
Peel and cut sweet potato and taro into a small diamond shape.
Steam separately until cooked.
Bring coconut milk, pandan leaves and sugar to a simmer, stirring until sugar dissolve.
Put steamed sweet potato and taro into the coconut sauce.
Add banana slices, (cut just before cooking to prevent discoloration)
Stir to mix. Serve.
Steamed sweet potato and taro.
I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies