serves
4
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
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
- 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).
- Add the coconut milk and coconut sugar and combine until the mixture comes together.
- Place ½ cup of banana mixture on each piece of banana leaf, wrap into small parcels, then secure with kitchen string.
- 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.
