Recipe Ingredient
- 500ml water
- 50g sago pearls
- 150g palm sugar, roughly chopped
- 500ml water
- 200g pisang raja, peeled and sliced
- 200g pisang Montel, peeled and sliced
- 200ml thick coconut milk
- 200g durian flesh
- 1/4 teaspoon salt, or to taste
Instructions
- Boil the water and add the sago pearls. Boil for 10 minutes, stirring continuously to separate the sago and prevent them from settling at the bottom of the pot.
- Turn off fire and cover pot. Set aside for 10 minutes. Drain sago, rinse in running water and set aside.
- Bring the palm sugar and water to a boil, stirring to dissolve the sugar. Add the durian flesh and stir with a wire whisk until sauce is smooth - the durian fibres will get caught in the whisk and you can remove them easily.
- Add banana, coconut milk and salt. Stir over a medium flame until the mixture comes to a boil. Add cooked sago pearls, stir and remove from heat. Serve warm.
- This recipe first appeared in Flavours magazine.
