Roast or fry the peanuts and roughly mash them.

Mix 2 tablespoons of granulated sugar and 2 tablespoons of powdered milk with 4 tablespoons of water.

Add the sugar and milk mixture to the mashed peanuts, stir well, and set aside as the stuffing.

Peel the ripe plantains and remove any attached fibers.

Briefly fry the plantains until they are slightly browned on all sides.

Remove the fried plantains from the oil and drain any excess oil.

Split each plantain lengthwise, being careful not to cut all the way through.

Spoon the peanut stuffing mix into the split parts of the plantains.

In a separate bowl, lightly beat the egg.

Dip the stuffed plantains into the beaten egg mixture, ensuring they are well coated.

Briefly fry the egg-coated plantains until the egg changes color and is cooked.

Remove from the oil and drain.

Chill the fried plantains before serving.

While the plantains are cooling, prepare the sauce.

Melt the Java sugar (palm sugar) in a saucepan.

Add 1 tablespoon of milk powder and the remaining water to the melted sugar.

Stir until the sauce is smooth and slightly thickened.

Serve the chilled plantains topped with the palm sugar sauce.