Lepat Pisang.

Lepat Pisang literally means "Wrapped Banana" in Malay language, the national language of Malaysia. The recipe uses coconut, banana and also, banana leaves. If banana leaves are unavailable, you can use foil to steam it instead.

Lepat Pisang Recipe

Ingredients

15 small bananas

500g flour

sugar to taste (as bananas are naturally sweet, you do not require too much added sugar)

1 cup coconut milk (if available, use 1 cup fresh milk)

salt to taste

100 g dessicated coconut

Banana leaves cut into rectangular squares size of approximately 8 by 6 inches.

Preparation

1. Mash or blend the bananas until smooth.

2. In a large bowl, mix all the ingredients together until combined.

3. Place about 5 fairly large spoonful of the mixture in the middle of each banana leaf square. Arrange in rectangular longish shape (about 5 inches). Wrap/Fold the leaves over the the mixture until completely covered.

4. Continue with the rest of the mixture until it's finished.

5. Arrange all the wrapped bananas in a steamer and steam for 30 minutes.

6. If banana leaves are unavailable, pour the mixture into a cake pan and steam for 30 minutes. When cooked, the lepat pisang should ideally be slightly mushy. Cut in rectangular longish squares. Serve.

Banana leaves gives the dish a nice earthy flavor. The leaves can be bought at most Asian grocers whether chinese or indian. If banana leaves are unavailable, foil can be used instead.

This dessert should be served either warm or at room temperature.

If the dish does not finish in one sitting, you can refrigerate the remainder and either reheat in a microwave or steam for about 10 minutes.