Name: Pengat Pisang (Malaysian Banana Coconut Soup)
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1/2 cup dried sago pearls (3 1/2 ounces; 100g), see notes2 to 3 large under-ripe bananas (about 12 ounces; 340g), peeled and sliced into 2-inch pieces, see notes; bananas; 1/3 cup palm sugar (2 3/4 ounces; 78g); 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 pandan leaves (9g), fresh or frozen (see notes); 3 cups (720ml) water, plus more for soaking the sago pearls; 1 2/3 cups (400ml) fresh coconut milk or one 14.5 ounce can full-fat coconut milk, stirred or shaken well

Ingredients

6 serv.

1/2 cup dried sago pearls (3 1/2 ounces; 100g), see notes2 to 3 large under-ripe bananas (about 12 ounces; 340g), peeled and sliced into 2-inch pieces, see notes
bananas
1/3 cup palm sugar (2 3/4 ounces; 78g)
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 pandan leaves (9g), fresh or frozen (see notes)
3 cups (720ml) water, plus more for soaking the sago pearls
1 2/3 cups (400ml) fresh coconut milk or one 14.5 ounce can full-fat coconut milk, stirred or shaken well

Instructions

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1 In a medium bowl, cover dried sago pearls with about 1 inch of cold or room-temperature water. (Using hot water will cause the sago pearls to expand too quickly.) Set aside.
2 In a medium saucepan, cover sliced bananas, palm sugar, salt, and pandan leaves with the 3 cups (720ml) water. Bring to a boil over high heat, then reduce heat to medium-low and continue cooking, stirring occasionally, until the bananas begin to soften, about 10 minutes.
3 Using a fine-mesh strainer, strain soaked sago pearls and add them to the saucepan. Using a wooden spoon or rubber spatula, gently stir, breaking up any lumps of sugar or sago as needed, until the sago is mostly translucent, about 2 minutes.
4 Add the coconut milk and cook, stirring, until bubbles begin to appear around the edges, about 2 minutes. Turn off the heat and allow pengat to sit until it has cooled slightly, about 5 minutes. Ladle into small bowls and serve.