Banana and sago pudding

This recipe uses sago flour, instead of sago, which is available at select Asian grocers. If you can't find sago flour, you can use tapioca flour instead.

Credit: Taste of the Tropics

• serves

  4

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 4 ripe, very sweet sugar bananas
• 250 g sago flour (see notes)
• 250 ml (1 cup) coconut milk
• 175 g coconut sugar (see notes)
• 2 banana leaves, cut into 10 cm x 15 cm rectangles
• warm coconut milk and shredded coconut, for serving

Instructions

1. Peel the bananas, place in a bowl and mash with a fork. Slowly add the sago flour and use your hands to combine well (you will need approximately 2 parts sago flour to 1 part banana).
   
2. Add the coconut milk and coconut sugar and combine until the mixture comes together.
   
3. Place ½ cup of banana mixture on each piece of banana leaf, wrap into small parcels, then secure with kitchen string.
   
4. Bring a steamer to the boil over high heat. Add the banana parcels and steam for 30 minutes. Once ready, unwrap and serve drizzled with warm coconut milk and shredded coconut.

Note

• Using coconut sugar instead of caster sugar adds another layer of flavour instead of just making it sweet.

This recipe and image is from Taste of the Tropics - Family and friends.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.