Ingredients with Measurements:
- 2 ripe bananas
- 1/2 cup rice flour
- 1/4 cup tapioca flour
- 1/4 cup pandan juice
- 1/4 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 1 cup coconut milk
- 3 egg yolks
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Special Equipment Needed:
- Blender
- Steamer
- Mixing bowls
- Whisk
- Saucepan
Step-by-Step Instructions:
1. In a blender, puree the bananas until smooth.
2. In a mixing bowl, combine the rice flour, tapioca flour, pandan juice, water, sugar, and salt. Mix well.
3. Add the banana puree to the flour mixture and stir until well combined.
4. Pour the mixture into a greased steaming tray and steam for 30 minutes.
5. While the es pisang ijo is steaming, prepare the coconut custard. In a saucepan, heat the coconut milk until it comes to a simmer.
6. In a mixing bowl, whisk together the egg yolks, sugar, salt, and vanilla extract.
7. Slowly pour the hot coconut milk into the egg mixture while whisking continuously.
8. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
9. Remove the es pisang ijo from the steamer and let it cool.
10. Cut the es pisang ijo into small pieces and serve with the coconut custard.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 58g
Protein: 4g
Sodium: 350mg
Substitutions for ingredients:
- Pandan juice can be substituted with green food coloring and pandan extract.
- Rice flour can be substituted with all-purpose flour.
- Tapioca flour can be substituted with cornstarch.
Variations:
- Add diced jackfruit to the es pisang ijo for extra flavor.
- Top the dessert with toasted coconut flakes for added texture.
Tips and Tricks:
- Make sure the steaming tray is greased well to prevent the es pisang ijo from sticking.
- Stir the coconut custard constantly to prevent it from curdling.
Storage Instructions:
Store the es pisang ijo and coconut custard separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the es pisang ijo in the microwave or steamer until warm. Reheat the coconut custard over low heat, stirring constantly, until it is heated through.
Presentation Ideas:
Serve the es pisang ijo and coconut custard in separate bowls and let your guests assemble their own dessert.
Garnishes:
Garnish the dessert with fresh mint leaves or sliced bananas.
Pairings:
Serve the dessert with a cup of hot tea or coffee.
Suggested Side Dishes:
No side dishes needed.
Troubleshooting Advice:
- If the coconut custard curdles, strain it through a fine-mesh sieve to remove any lumps.
- If the es pisang ijo is too dry, add a little more water to the batter.
Food Safety Advice:
Make sure to cook the es pisang ijo and coconut custard thoroughly to prevent any foodborne illnesses.
Food History:
Es pisang ijo is a traditional Indonesian dessert made with bananas and pandan-flavored rice flour. It is often served with coconut milk or coconut custard.
Flavor Profiles:
The es pisang ijo is sweet and slightly chewy, while the coconut custard is creamy and rich.
Serving Suggestions:
Serve the es pisang ijo and coconut custard chilled for a refreshing dessert.
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Region: Indonesian