‘Tongka langit’plaintain (Musa troglodytarum) is one of indigenous plantains in Maluku which contain β-carotene and certain phenolic compounds. This research was aimed to determine the effect of cooking method and cooking time on the sensory characteristics of short ‘tongka langit’plaintain. A 5-scale hedonic and descriptive sensory evaluation was performed to determine panelist’on colour, taste, texture, aroma and overall likeness. Results showed that plaintain grilled for 5 minutes resulted in puree with the best sensory characteristics and was preferred by panelists on colour (3.67), taste (3.70), texture (4.0), aroma (3.73) and overall (3.90).