Minatamis na Saging
If you had noticed I barely post Filipino desserts, while we may have a lot of popular ones, most of it are of American origin and there are only few authentic Filipino desserts like the Buko Pandan, Buko Salad, Halo Halo, Ube Halaya and Minatamis na Saging (banana in sugar syrup).
Minatamis na saging if directly translated means sweetened banana, it is a very sweet dessert which is made out of Cardaba banana or locally known as “Saba” that is cooked in brown sugar syrup. Cardaba bananas are not your normal banana and it is used widely in Philippine cuisine, it is characterized by its fat elongated oval shape and it is usually used for cooking but can be eaten raw as well. Usually used as a snack like turon, banana cue or ginataang halo halo but it can also be used in savoury dishes like puchero, nilagang baka and pata tim.
A relatively easy dessert to make all you need to do is cook the bananas in sugar syrup, you can add sago pearls with it and/or drizzle milk on it. It can be enjoyed hot or chilled.
- 6 medium ripe cardaba/saba banana’s, sliced
- 2 cups brown sugar
- 3 cups water
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup cooked black sago pearls (optional)
- evaporated milk (optional)
- Cook sago pearls according to packet instructions.
- Pour a tablespoon of sugar in a saucepan, turn on heat and cook until sugar melts and partly burns (the slightly burnt taste gives an extra flavour but do not burn it too much, it will taste bad).
- Pour the water then let it boil. Once boiling add the remaining sugar and salt, let the sugar dissolve in medium heat then simmer for 10 minutes.
- Add the bananas then cook for 10 to 15 minutes or until saba is tender but still firm.
- Remove from heat, add the sago pearls then place in dessert plate, serve by topping it off with evaporated milk.