Recipe
Chek Ktis (recipe)
Sago simmered in sweetened water, finished with sliced sugar bananas, coconut milk and toasted sesame.
This chek ktis recipe makes a Cambodian dessert of banana and sago pearls in coconut milk, finished with toasted sesame seeds.[1] Leanne Kitchen and Liep Yong published it with SBS Food, and it appeared in Feast magazine in November 2011 (Issue 3). The recipe presents it as a dessert to finish a banquet. It serves four and is rated easy.[1]
Ingredients
- 65 g sago
- 110 g caster sugar
- 2 sugar bananas
- 250 ml coconut milk
- 2 tbsp sesame seeds, toasted
- 1 pinch salt
- 500 ml water
Method
- The sago is soaked in cold water for about one hour, then drained well.
- The sago, water, sugar and salt are brought slowly to a simmer in a saucepan.
- The sago cooks over low to medium heat for about 15 minutes, stirred, until the pearls turn translucent.
- The bananas are peeled and cut on the diagonal into slices about 5 mm (0.2 in) thick.
- The banana slices are folded gently into the sago and cooked for about three minutes, until soft.
- The coconut milk is stirred in, and the pan comes off the heat.
- The dessert is cooled slightly and served warm or at room temperature, sprinkled with the sesame seeds.
Preparation takes about one hour, most of it soaking time, and cooking about 20 minutes.[1]