Ingredients
1/2
cup sago, soaked and cooked
1/2
cup cassava dough, dried (bit khoai)
ground, roasted peanuts or toasted sesame seeds
Directions
1.
Sprinkle bananas with sugar.
2.
Soak sago and cassava dough separately in water for 2 hours.
3.
In a saucepan, heat thin coconut milk with sago, cassava and pandan leaves for 15 minutes, then add the bananas.
4.
When bananas are done, add thick coconut milk and remove from heat.
5.
Allow to cool, arrange in bowls and sprinkle with peanuts (or toasted sesame seeds).
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