8 unpeeled, small, slightly green, sugar bananas or 4-6 standard sized bananas
4 cups (32 fl oz/1 L) coconut milk
2 pandan (screwpine leaves, bruised and tied into a knot, or 2 drops pandan extract
2 tablespoons palm sugar
1⁄4 cup (2 oz/63 g) granulated (white) sugar
pinch of salt
Cook bananas in a covered steamer over rapidly simmering water until skin begins to break, about 5 minutes. Or, cook bananas in a pot or boiling water for about 2 minutes. Remove bananas from heat, let cool slightly, then carefully peel.
Cut each banana into quarters once lengthwise, then across. Let coconut milk stand, allowing thick coconut milk to rise to the top. Spoon about 2 cups (16 fl oz/500 ml) thick coconut milk into a bowl and reserve.
In a large saucepan over medum-high heat, combine remaining thin coconut milk and pandan leaves or extract. Bring to a boil and add banana pieces, both sugars and salt.
Add thick coconut milk, bring to a boil and reduce heat to simmer gently for about 3 minutes. Remove from heat. Serve either hot or cold in individual bowls.