My Cookery Page

In Malay, this is also known as Naga Sari.

Ingredients: 

60g green pea flour or hoong kueh flour; 2 cups coconut milk; 100g sugar; 2 small ripe bananas, sliced thinly ; 1 stalk pandan leaf; 2 banana leaves, cut into 12cm squares

Method: 

1)  Put green pea flour, coconut milk, sugar and pandan leaf in a bowl over a pot of boiling water.  Do not put the bowl into the water.   The steam from the boiling water will dissolve the flour and sugar.

2)  Stir until the mixture thickens and becomes transparent.  This should take about 10 minutes.  Remove pandan leaf.  Allow mixture to cool slightly.

3)  Place 1 tbsp cooked flour mixture in the centre of banana leaf and top with 2 slices of banana.  Cover with 1/2 tbsp flour mixture and wrap into a square packet.  Cool in refrigerator for half a day until firm.  Eat this dessert chilled.

Tip:  Pandan or screwpine leaves add a lovely fragrance to local desserts and cakes.  The leaves are also pounded to get the green juice for colouring.