How to make easy Banana Savoury - Recipe

Banana savoury is a very authentic dish in Malay culture. Some might consider it a desert, well others will recognize it as a 'tea-time' menu. The banana used here, can be replaced with other things too, like pumpkins and tapioca. However, this one is very typical and for me is the best savoury I have tasted.

The Recipe:

1. Boil brown sugar with water . *You can adjust the sweetness yourself.
2. Once sweetness is set, soak few Pandan leaves into the mixture.
3. Add in the banana. *Cut it into pieces first of course!
4. Wait for few minutes.
5. Pour in coconut milk. *Depend on how thick you like it to be.
6. And enjoy your dish.

Steps in making this gorgeously delicious, soupy, sweet and creamy dish are very simple.where you do not really need to follow a series of sophisticated procedures like certain other traditional Malay meals. However, few points neglected may ruin its originality and good taste.

Some measures for the right banana savoury are:

• Less is more - on the sugar.
• The part of waiting - after adding in your bananas: If you use well ripen bananas that are soft, do not wait too long, as it will turn into juice! You are supposed to get to eat the bananas here, not drink them :p.
• For certain type of hard-textured banana kind, you probably need to boil them with regular water first.
  
• You might want to slow down the heat after pouring in the coconut milk. Too hot will get the milk boiled, and the mixture will be oddly formed. (Pecah santan - in Malay)

This is a very simple, unchanged authentic way of making a banana savoury. Some people may have developed these steps for improvement, but as to me this is the originality.

P/S: Not wishing you good luck to try it. It is too easy.