Lightly sweetened with palm sugar, pengat pisang—a delightful Malaysian dessert with pleasantly chewy sago pearls, bananas, and rich coconut milk—is the best kind of afternoon pick-me-up.
Sweetened with palm sugar, this delightful Malaysian dessert with pleasantly chewy sago pearls, bananas, and coconut milk is the best kind of pick-me-up.Using only palm sugar—instead of a mix of palm and granulated sugar—helps tame the sweetness of the dessert while still lending the dish deep caramel notes and a rich mouthfeel.
While pengat was originally made with leftover bananas and cassava from a harvest glut, its easy preparation and accessible flavors have helped it evolve into a sought-after dessert. Today, many folks—no longer constrained by having to wait for a surplus of fruit—will buy ingredients specifically to make pengat.The flavor of pengat should be whatever the star ingredient is. “If there are bananas in it, it should taste like bananas,” says Nadge. “If jackfruit, then of jackfruit.
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