made one of my favorite peranakan dessert yesterday - pengat lemak kacang. been a long while since i last made it... this is my personal recipe after observing how my mum cooked her version...
:-)
ingredients
green beans - 200g
sago - 100g
gula melaka - 150g
coconut milk - extracted from 1 freshly grated coconut or 1 small ready-made pack
gula puteh (white sugar) - to taste
pandan leaves
preparation
wash pandan leaves and tear the pandan leaves along the veins. tie the leaves into knots and leave aside
(tearing the leaves will help the extraction process of the pandan fragrance). for the sago, wash the sago, dry off the excess water and leave it aside. as sago has the tendency to absorb water, it is useful to only wash it when the green beans are about cooked. for the coconut milk, if you are using freshly grated coconut, add about 50ml of water, and squeeze out the extract (if you prefer, you can squeeze it without adding any water). leave the initial thicker extract aside, add another 100ml of water and repeat extraction process. the second extract would be more diluted.
method
wash the green beans. put in the pandan leaves, add water and cook for about 45min until the green beans are cooked. remove the pandan leaves and discard. add the gula melaka and white sugar (to taste). when the gula melaka and sugar have melted, add in the sago. cook until the sago turn transparent. add in the ready made coconut milk. (if you are using freshly grated coconut, add in the second round diluted coconut milk first, bring to boil, then add the thicker initial extract). bring to quick boil, turn off the heat.
serve warm or chilled depending on preference.
* post-note: very important to bring to quick boil after adding the coconut milk, prolong boiling will make the pengat a little rancid due to the coconut oil being cooked out of the milk.
* to make pengat durian, you can use the same recipe but add in the durian meat (amount up to your preference) together with the sago.
:-)
ingredients
green beans - 200g
sago - 100g
gula melaka - 150g
coconut milk - extracted from 1 freshly grated coconut or 1 small ready-made pack
gula puteh (white sugar) - to taste
pandan leaves
preparation
wash pandan leaves and tear the pandan leaves along the veins. tie the leaves into knots and leave aside
(tearing the leaves will help the extraction process of the pandan fragrance). for the sago, wash the sago, dry off the excess water and leave it aside. as sago has the tendency to absorb water, it is useful to only wash it when the green beans are about cooked. for the coconut milk, if you are using freshly grated coconut, add about 50ml of water, and squeeze out the extract (if you prefer, you can squeeze it without adding any water). leave the initial thicker extract aside, add another 100ml of water and repeat extraction process. the second extract would be more diluted.
method
wash the green beans. put in the pandan leaves, add water and cook for about 45min until the green beans are cooked. remove the pandan leaves and discard. add the gula melaka and white sugar (to taste). when the gula melaka and sugar have melted, add in the sago. cook until the sago turn transparent. add in the ready made coconut milk. (if you are using freshly grated coconut, add in the second round diluted coconut milk first, bring to boil, then add the thicker initial extract). bring to quick boil, turn off the heat.
serve warm or chilled depending on preference.
* post-note: very important to bring to quick boil after adding the coconut milk, prolong boiling will make the pengat a little rancid due to the coconut oil being cooked out of the milk.
* to make pengat durian, you can use the same recipe but add in the durian meat (amount up to your preference) together with the sago.
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