Pengat Pisang

Ingredients

10 ripe bananas

1 litre water

80g brown sugar or gula melaka (adjust for sweetness)

1 tbsp sugar

2 pandan leaves

80g coconut cream

evaporated milk (optional)

salt to taste

Ulat: mix flour + a bit of oil + water

Directions

• prepare "ulat" into a soft dough that can be shaped and put aside
• in a pot, boil water, sugar and pandan leaves
• add in bananas and pinch chewy dough into small long strips into the boiling water
• add in coconut cream and salt
• stir and cook

Foodnote: My late mum used to make pengat pisang and unlike others, she did not include sago. Instead there is this chewy texture of flour that I love to eat with the pengat. I call it ulat or worm and used to color it green. It tasted even better after it absorbed the gravy of the pengat. But it is not easy to keep the pengat to eat later because the smell is so tempting. Once in a while, I will make this to remember the good old days and it will make my day much better.