PUDING PISANG DIRAJA/BANANA ROYAL PUDDING

Banana is a beautiful health boaster food and being served in so many ways from ice-cream to cake and pudding, perhaps one of the most flexible food ever especially in Asia. Grow in abundant especially within this region and America Latin, banana supplies quick energy and contains almost all the nutrients needed for a healthy growing. Perhaps, that also best explain why banana is called the food for the athletes.

Traditionally, banana presents in many types of foods, perhaps attributing itself as one of ancient Malays staple foods. This recipe is a brilliant new version of traditional Pengat Pisang (Banana in Sweet Coconut Cream), courtesy of my loving aunt, To' Puan Sabariah Syed Mohd Yusof.

INGREDIENTS:

Part A:

Banana
Egg white
Ghee
Cooking oil

METHOD:

Mix cooking oil with some ghee. Whip white egg. Deep bananas into white egg and fry them. Set aside.


INGREDIENTS:

Part B:

Fresh milk or Isian Milk
Little condensed milk
Pandan leaves
egg yolk
Sugar to taste


METHOD:

Combine all ingredients, and tie pandan leaf in knot. Cook them over slow fire. Keep stirring until it boils and thicken a bit.

Arrange banana in bowl and pour the cream over it. Serve hot or chill.