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BANANA AND SAGO IN COCONUT MILK

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Serves: 4 - 6 people.

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  • Gluten Free
  • Vegetarian
What does this mean?

From Wendy Hutton's Green Mangoes and Lemongrass - this is evidently a Vietnamese version of a common SE Asian dessert. Nonya cooks in Malaysia, for example, sometimes add diced sweet potato or yams to the basic mix (called Burbor Cha Cha, according to Wendy), and other cooks add jackfruit, young coconut etc. And I don't eat this with the banana's much either - I add fresh chopped mango to the sago mix: fridge-cold mango + warm sweet sago = delicious! There is an Indian mango, whose name escapes me but starts with 'b', which has a distinct (to me) kerosene-y aftertaste, and it is supurb with this.

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Ingredients

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  • 3 tablespoons sago (soaked 10 mins in cold water and drained)
  • 1000 ml coconut milk
  • 4 tablespoons palm sugar (finely minced)
  • 1 pinch of salt
  • 8 small bananas (cut into slices)
  • 2 tablespoons sesame seeds (toasted golden brown)

Method

  1. Put sago in a sieve and shake over sink to dislodge loose starch.
  2. Put in saucepan with coconut milk, sugar and salt (the salt is important - don't leave it out). Bring slowly to boil, stirring occasionally, then lower heat and simmer uncovered until sago balls are starting to turn transparent (about 10 mins).
  3. Add the banana slices and simmer for further 5 mins.
  4. Serve warm or at room temperature, sprinkled with sesame seeds just before serving.

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