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Lepat Pisang, also known as Steamed Banana Parcel Cake.

This is my own version of Lepat Pisang with steamed sago, banana and pandan wrapped in banana leaf. The original Lepat Pisang is made with just plain flour and banana instead. This is not a traditional lepat pisang but I am sure you’ll enjoy it!

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How To Make Lepat Pisang Sago with Pandan

Yields: 13 parcels

INGREDIENTS:

200g sago
40g coconut milk
50g grated coconut
¼ tsp salt
30g brown sugar (Please add more if you like it sweeter)
2 – 3 tbsp concentrate pandan juice (screw-pined leaves juice)
3 medium size banana, mashed

Wrapper:
13 banana leaves (7” X 6”)

METHOD:

Cut banana leave according to the size above and wash. Scald in boiling water to soften and pat dry.
Rinse and soak sago in water for 30 minutes. Drain and strain.
In a mixing bowl, add soaked sago, grated coconut, coconut milk, pandan juice, sugar and salt. Stir and mixed well.
Wrapping:

Brush some oil on the banana leave.
Scoop about 1 tablespoon of mixed sago onto the banana leave. Then place 1 teaspoon of mashed banana and cover with another 1 tablespoon of mixed sago.
Fold both sides to the middle and overlapping. Then tuck in both end to secure. It looks like a parcel.