Recipes - Malaysian & Singaporean

Pengat (Nyonya Sweet Broth)
pengat


Pengat originated from the Malay cuisine and has long been adopted into the Peranakan cuisine; adding many ingredients to make it a colourful dish. Particularly popular among Penang Baba Nyonyas on Chap Goh Meh (the 15th and final day of the Lunar New Year) is now a common dessert found daily in Peranakan restaurants. The pengat is often regarded as a type of Bubur Cha Cha but is distinguished with the use of bananas.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

50g yellow sweet potato
50g orange sweet potato
50g purple sweet potato
120g yam (peeled)
2 bananas
800ml water
200ml coconut cream
100g sugar
2 pandan leaves (washed and tied in a knot)




Steps:
  1. Cut all the sweet potatoes and yam into small diamond shapes. Peel the bananas and cut diagonally into 3cm thick slices.
  2. Steam the purple sweet potato for 10 mins and set aside. Steam the yellow and orange sweet potatoes and taro for 15 mins and set aside.
  3. In a pot, boil the water then add on the coconut cream, steamed sweet potatoes, yam, sugar and pandan leaves. Bring contents in the pot to boil for abother 5 mins. Add in the banana slices right before turning off the heat.
  4. Pengat can be served either hot or cold (chilled or with ice cubes).

asianinspirations.com.au
www.facebook.com/AsianInspirations
Pengat (Nyonya Sweet Broth)

Pengat (Nyonya Sweet Broth)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

Pengat originated from the Malay cuisine and has long been adopted into the Peranakan cuisine; adding many ingredients to make it a colourful dish. Particularly popular among Penang Baba Nyonyas on Chap Goh Meh (the 15th and final day of the Lunar New Year) is now a common dessert found daily in Peranakan restaurants. The pengat is often regarded as a type of Bubur Cha Cha but is distinguished with the use of bananas.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

50g yellow sweet potato
50g orange sweet potato
50g purple sweet potato
120g yam (peeled)
2 bananas
800ml water
200ml coconut cream
100g sugar
2 pandan leaves (washed and tied in a knot)

Instructions
  1. Cut all the sweet potatoes and yam into small diamond shapes. Peel the bananas and cut diagonally into 3cm thick slices.
  2. Steam the purple sweet potato for 10 mins and set aside. Steam the yellow and orange sweet potatoes and taro for 15 mins and set aside.
  3. In a pot, boil the water then add on the coconut cream, steamed sweet potatoes, yam, sugar and pandan leaves. Bring contents in the pot to boil for abother 5 mins. Add in the banana slices right before turning off the heat.
  4. Pengat can be served either hot or cold (chilled or with ice cubes).

You May Also Like

Gai Yang (Grilled Chicken Thigh)

Gai Yang (Grilled Chicken Thigh)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic