Banana sago cream
Che chuoi chung

Coffee cardamom zabaglione

• 4 BANANAS, peeled and halved lengthwise
• 100 GRAM SUGAR
• 100 GRAM SAGO PEARLS, soaked in water for 2 hours
• 1 1/2 CUP COCONUT MILK
• 4 PANDAN LEAVES
• 2 TBSP SESAME SEED

• 6 TBSP SUGAR
• 1/4 CUP KAHLUA LIQUOR
• 1/4 CUP ESPRESSO COFFEE
• 5 CARDAMOM PODS, split open, use the seeds
• 8 EGG YOLKS

Put the coconut milk, sugar, pandan leaves and sago pearls together and bring to the boil. Simmer for 10 minutes. Add the banana and simmer five more minutes. Take the pandan leaves out. Allow the bananas to cool down, put them on a plate, spoon the sauce over and sprinkle with sesame seed.

Put all ingredients together and beat with an electric mixer until the mixture becomes yellow and pale. Heat the mixture on low heat and keep mixing for 5-10 minutes until it becomes thick and hot. Pour in 4 glasses.