Place sago in a bowl, cover with cold water and leave for 1 hour, then drain well. Combine sago, 500ml (2 cups) water, sugar and a pinch of salt in a saucepan and slowly bring to a simmer. Cook, stirring, over low–medium heat for 15 minutes or until sago is translucent.
Peel bananas, then cut into 5mm slices on the diagonal. Add to sago mixture, stir gently to combine, then cook for 3 minutes or until bananas are softened. Stir in coconut milk, then remove pan from heat and cool slightly. Serve warm or at room temperature, sprinkled with sesame seeds.
Photography by John Laurie.
Peel bananas, then cut into 5mm slices on the diagonal. Add to sago mixture, stir gently to combine, then cook for 3 minutes or until bananas are softened. Stir in coconut milk, then remove pan from heat and cool slightly. Serve warm or at room temperature, sprinkled with sesame seeds.
Photography by John Laurie.