Bengkang Pisang

Bengkang Pisang is traditional quintessential Malaysian dessert. There are many versions of the recipe. Here's one courtesy of my friend, Sarah Hashim. It's an old recipe passed on by her mother-in-law.

It uses a mix of sweet bananas easily found in tropical countries. If these are not available, just use any soft, sweet and ripe bananas sold in your grocer. Do not use plaintains as those can only be used for savoury dishes and not desserts.

Bengkang Pisang Recipe.

Ingredients.

30 bananas (ideally a mix of emas/raja/berangan)

250 ml low fat milk

2 eggs, beaten

2 small cups of plain flour

sugar and salt to taste

4 tablespoons of butter, melted

Preparation.

1. Blend the bananas together with the milk in a blender until smooth.

2. Pour contents into a large bowl and mix in the eggs.

3. Incorporate the flour into the mix a little bit at a time.

4. Thereafter, add a little sugar and salt to taste.

5. Lastly, add in the melted butter and mix well.

6. Pour contents into a square pan and bake in an oven pre-heated to 180 degrees for 50 minutes.

7. The Bengkang should be browned on top and soft in the side. Make sure it is cooked thoroughly before removing from the oven.

Here's another version of this lovely dessert.