Pengat Pisang (Banana Coconut Dessert)
Pengat Pisang is a traditional Malaysian dessert of bananas simmered in coconut milk with sago, pandan and palm sugar. The Thermomix TM7 heats the coconut base gently and evenly, preventing curdling while the sago pearls turn translucent. The result is a creamy, fragrant sweet treat that tastes like it simmered on a stovetop for hours.
About this recipe
Pengat Pisang with the Thermomix TM7 brings a beloved Malaysian dessert straight into your kitchen with barely any effort. This banana coconut dessert recipe combines ripe bananas, sago pearls, coconut milk and cream, aromatic pandan leaves and dark palm sugar into one warm, silky-smooth sweet course. Searching for an easy Asian dessert recipe for your all-in-one kitchen machine ends here: the TM7 heats the coconut base gently and stirs it automatically, so the milk never curdles while the sago pearls slowly turn translucent and glossy. The palm sugar melts into a deep caramel sweetness, balanced by a pinch of salt and the floral note of pandan. Serve it warm on a chilly evening or chilled at a summer barbecue; this vegetarian and naturally lactose-free dessert fits festive tables and quick weeknight dinners alike, and it reheats beautifully the next day.
Preparation tips
- Choose bananas that are ripe but still firm, such as pisang raja or plantain varieties, so they hold their shape during cooking and do not dissolve completely into the coconut sauce.
- Tie the pandan leaves into a simple knot before adding them to the mixing bowl; this keeps the fibres together and makes them easy to remove before serving the pengat.
- For the best texture, stir the sago occasionally while it rests after cooking, then serve the pengat warm with a splash of extra coconut cream for a restaurant-style finish.
- If palm sugar is hard to find, substitute dark muscovado or jaggery; the flavour stays wonderfully caramel-like and pairs beautifully with the salted coconut base.
Recipe variations
- Make a lighter version by replacing the coconut cream with light coconut milk and reducing the palm sugar; the pandan and salt keep the flavour rounded while the dessert becomes noticeably less rich.
- For a festive mango variation, add cubes of ripe mango just before serving and top with toasted sesame seeds; the fruity freshness lifts the caramel notes and turns the pengat into an eye-catching celebration dessert.
Thermomix TM7 Benefits
- Precision weighing - The TM7 built-in scale weighs sago pearls and palm sugar directly in the bowl, gram-accurate without extra cups. [Weighing]. [Precision Control]
- Gentle heating - The Thermomix heats coconut milk below boiling point, preventing curdling while sago turns translucent. [Heating]. [Multi-Function]
- Effortless grinding - The TM7 grinds hard palm sugar blocks into fine powder that dissolves instantly in the coconut sauce. [Grinding]. [Multi-Function]
- Hands-free stirring - The Thermomix mixes the pandan-infused sauce continuously, freeing you to slice the bananas. [Mixing]. [Hands-Free]
- Consistent texture - The TM7 grates or whips coconut cream into a uniformly silky base for the finished pengat. [Whipping]. [Multi-Function]
Ingredients
- water
- small sago
- pandan leaves
- banana
- coconut milk
- palm sugar
- salt
- coconut cream