Penggat Pisang (Banana in Gula Melaka Syrup)

Ingredients:

300g palm sugar (gula Melaka)
1½ cup water
2½ tbsp granulated sugar
5 ripe bananas (pisang kepok), cut each in two, lengthwise
1 fragrant screwpine leaf (daun pandan), wash and tie
1 small bundle bean thread vermicelli, soak for a few minutes then cut into shorter lengths (optional)

Coconut Milk Sauce:
Mix 230g grated coconut (remove skin) with ½ cup boiled water and extract the thick coconut milk, then add a pinch of salt.


Method:

• Combine gula Melaka, granulated sugar, water and pandan leaf in a saucepan and put over heat to dissolve sugar.
• When sugar has dissolved, strain syrup into another saucepan, add bananas and vermicelli (if used). Bring to the boil and leave to cook for 5 minutes.
• Serve with Coconut Milk Sauce.