Almost like sago porridge, this banana sago immersed in coconut milk is a light but decadent dessert to finish off a Cambodian banquet. You can serve it with toasted sesame seeds for an authentic touch.
- 65 g (⅓ cup) sago
- 110 g (½ cup) caster sugar
- 2 sugar bananas
- 250 ml (1 cup) coconut milk
- 2 tbsp sesame seeds, toasted
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.
Soaking time 1 hour
Place sago in a bowl, cover with cold water and leave for 1 hour, then drain well. Combine sago, 500 ml (2 cups) water, sugar and a pinch of salt in a saucepan and slowly bring to a simmer. Cook, stirring, over low medium heat for 15 minutes or until sago is translucent.
Peel bananas, then cut into 5-mm slices on the diagonal. Add to sago mixture, stir gently to combine, then cook for 3 minutes or until bananas are softened. Stir in coconut milk, then remove pan from heat and cool slightly. Serve warm or at room temperature, sprinkled with sesame seeds.
Photography by John Laurie.
As seen in Feast magazine, November 2011, Issue 3.