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.
50g yellow sweet potato
50g orange sweet potato
50g purple sweet potato
120g yam (peeled)
200ml coconut cream
2 pandan leaves (washed and tied in a knot)
1) Cut all the sweet potatoes and yam into small diamond shapes. Peel the bananas and cut diagonally into 3 cm 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).
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