8 Ripe bananas, peeled
200 g Sugar
1/4 teaspoon Salt
500 ml Coconut milk
250 ml Water
4 Screwpine leaves
100 g Sago, soaked for 2 hours
Ground, roasted peanuts (groundnuts)
or toasted sesame seeds

Sprinkle bananas with some sugar and salt. Combine half the coconut milk, water, remaining sugar and salt and screwpine leaves in a saucepan Cook over medium heat for 10 minutes, stirring often. Add bananas and sago. When bananas are well-cooked, add remaining coconut milk and remove from heat. Allow to cool then serve sprinkled with peanuts and sesame seeds.