Begin by peeling and slicing the Thai bananas into thin rounds. Sprinkle sugar and toss gently, then set aside for about 10 minutes.

In a medium bowl, combine the sago pearls with 2 cups of filtered water and soak for 15 to 20 minutes. Drain thoroughly.

Pour coconut milk and 1 cup of water into a medium pot, heat over low to medium-low, stirring for 5 minutes.

Add sliced bananas and simmer for 3 to 5 minutes, stirring occasionally.

Stir in drained sago pearls and cook over low heat for about 5 minutes until mostly translucent.

Ladle into bowls and top with roasted peanuts and sesame seeds. Serve warm or chilled.