Asian Cuisine
Pisang Panggang Kuah Santan ala Minangkabau (Minangkabau-Style Grilled Bananas in Coconut Milk Sauce)
Prep
10 min
Cook
25 min
Servings
4
Level
Easy
Pisang panggang kuah santan is a signature Minangkabau snack that combines smoky grilled kepok bananas with a rich, savory-sweet coconut milk sauce. It's perfect for enjoying in the afternoon with a cup of tea, evoking the cozy atmosphere of a traditional coffee stall (lapau) in Padang. The natural sweetness of the bananas pairs perfectly with the savory coconut milk and the soothing aroma of pandan.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- ripe kepok bananas or tanduk bananas
- coconut milk from 1 whole coconut
- granulated sugar
- pandan leaves, tied in a knot
- salt
- cornstarch
- water, for the cornstarch slurry
- vanilla powder (optional)
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👩🍳 Instructions
- 1 Peel the kepok bananas, leaving them whole or slicing them in half lengthwise, as you prefer. Prepare hot charcoal embers or a grill (you can also use a nonstick pan if you don't have charcoal).
- 2 Grill the bananas over the embers, turning occasionally, until the skin is evenly browned and a smoky aroma starts to come through, about 10-15 minutes. If using a nonstick pan, grill without oil over low heat until both sides turn golden brown.
- 3 While waiting for the bananas to cook, make the coconut milk sauce: pour the coconut milk into a saucepan, then add the pandan leaves, granulated sugar, and salt.
- 4 Cook the coconut milk sauce over low heat, stirring gently and continuously so the coconut milk doesn't split, until the sugar has fully dissolved and the sauce begins to simmer gently.
- 5 Dissolve the cornstarch in water, then pour it into the coconut milk sauce, stirring quickly until the sauce thickens and becomes smooth. Turn off the heat and add vanilla powder if desired.
- 6 Remove the grilled bananas once cooked, place them on a serving plate, and cut into pieces as desired.
- 7 Drizzle the grilled bananas with warm coconut milk sauce to taste. Serve immediately while warm so the smoky, savory flavor really shines.
💡 Tips
• Use kepok or tanduk bananas that are truly ripe for maximum sweetness and to avoid an astringent taste after grilling.
• If you don't have charcoal, grilling on a nonstick pan or grill pan still gives great results, though the smoky aroma will be a bit less pronounced.
• Stir the coconut milk continuously over low heat to prevent it from splitting; don't let it boil too hard.
• The coconut milk sauce can be made thinner or thicker to your liking by adjusting the amount of cornstarch.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
2 gramg
Protein
9 gramg
Fat
40 gramg
Carbs
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