Ingredients with Measurements:
- 4 ripe bananas
- 100 grams rice flour
- 50 grams tapioca flour
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract
- 250 ml water
- 100 grams palm sugar
- 200 ml coconut cream
- Ice cubes
Special equipment needed:
- Blender
- Steamer
Step-by-step instructions:
1. Peel and slice the bananas into thin rounds.
2. In a blender, combine the rice flour, tapioca flour, salt, pandan extract, and water. Blend until smooth.
3. Pour the mixture into a bowl and add the sliced bananas. Mix well.
4. Prepare a steamer and steam the banana mixture for 20 minutes or until cooked.
5. In a saucepan, melt the palm sugar with 50 ml of water over low heat until the sugar dissolves. Set aside to cool.
6. In a separate bowl, whisk the coconut cream until smooth.
7. To serve, place a few ice cubes in a serving glass. Add the steamed banana mixture and pour the palm sugar syrup over it. Top with the coconut cream.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Fiber: 2g
Sugar: 20g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract or green food coloring.
- Palm sugar can be substituted with brown sugar or honey.
- Coconut cream can be substituted with heavy cream or whipped cream.
Variations:
- Add sliced jackfruit or mango to the banana mixture for added flavor and texture.
- Top with chopped peanuts or sesame seeds for crunch.
- Use different sweeteners such as maple syrup or agave nectar.
Tips and tricks:
- Make sure the banana mixture is well mixed to ensure even cooking.
- Use a non-stick steamer or line the steamer with banana leaves to prevent sticking.
- Chill the coconut cream before whisking for easier whipping.
Storage instructions:
Store the leftover banana mixture and coconut cream separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the banana mixture in the microwave or steamer until warm before serving.
Presentation ideas:
Serve in tall glasses with a spoon and straw.
Garnishes:
Garnish with a sprig of mint or a slice of banana.
Pairings:
Pair with Indonesian fried rice or satay for a complete meal.
Suggested side dishes:
Serve with Indonesian crackers or shrimp chips.
Troubleshooting advice:
- If the banana mixture is too thick, add a little more water until it reaches a pourable consistency.
- If the coconut cream is too thick, add a little more water or milk to thin it out.
Food safety advice:
Make sure to use ripe bananas and cook the mixture thoroughly to prevent foodborne illness.
Food history:
Es Pisang Ijo is a traditional Indonesian dessert made with steamed bananas and rice flour. It is typically served with palm sugar syrup and coconut cream.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve cold for a refreshing treat on a hot day.
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Region: Indonesian