Pisang Sagu Gula Melaka

Take five fully ripe bananas and peel them.

Heat some water in a pot, add four small pieces of palm sugar and bring to a boil. Stir until the sugar dissolves completely.

Add the peeled banana slices into the boiling sugar syrup and cook until the bananas are soft and tender.

Add a pinch of salt for extra flavor (optional).

Cook some sago pearls in another pot until they float to the surface, indicating they are cooked. They should be translucent with a slight chewiness.

Drain the bananas and add them to the cooked sago pearls in the same pot, mixing gently to combine.

Cook for an additional minute to heat everything through but do not overcook as you want the bananas and sago to remain tender.

Let it cool down before serving. You can chill it in the refrigerator if preferred or serve it at room temperature with a dash of milk poured on top.