7 semi ripe bananas (pisang emas), cut at a slant into half
60g sago, soaked for 10 minutes
500ml coconut milk
200ml evaporated milk
1/2 tsp salt or to taste
50g palm sugar (gula Melaka)
10g soft brown sugar
3 screwpine leaves, knotted
Combine syrup ingredients in a saucepan. Cook over low heat until sugars have dissolved. Discard screwpine leaves.
Put sago into a saucepan of boiling water. Cook to a low simmering boil for 5-10 minutes. Turn off the heat. Close the lid for 10-15 minutes. Drain the sago and wash under running tap water. Drain and put aside.
Combine syrup, coconut milk and salt in a saucepan. Add bananas and cook for 2-3 minutes. Add evaporated milk and sago. Stir to mix. Dish out and serve immediately.