Friday, August 13, 2010
Braised Banana with Palm Sugar and Coconut Gravy (Kolak Pisang)
100 gr palm sugar (or brown sugar)
2 (200 gr) medium sized sweet potatoes, cubed
4 (450 gr) ripe cooking banana
4 pandan leaves
1/2 teaspoon salt
1 cup thick coconut cream
1 cup thick coconut cream, diluted by 2 cups water
In a medium saucepan, add diluted coconut cream, pandan, banana pieces, sweet potato cubes and salt. Bring to boil over medium heat and stir constantly for 10 minutes
In a smaller saucepan, melt palm sugar with 1/2 cup of the coconut water from the first boiling saucepan. When fully melted, strain the liquid to remove foreign objects / insects (very possible to find dead flies trapped in the palm sugar block)
Add the palm sugar syrup and the rest of the thick coconut cream into the saucepan, lower heat
Simmer for another 15 minutes.
Remove from heat, serve warm or cold.