Ingredients with Measurements:
- 4 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
- 1/2 cup coconut flakes
Special equipment needed:
- Blender
- Steamer
Step-by-step instructions:
1. Peel the bananas and cut them into small pieces. Put them in a blender and blend until smooth.
2. In a mixing bowl, combine the rice flour, tapioca flour, pandan juice, water, sugar, and salt. Mix well until the sugar is dissolved.
3. Add the banana puree to the mixing bowl and stir until well combined.
4. Pour the mixture into a heatproof dish and steam for 30 minutes or until cooked through.
5. Once cooked, remove from the steamer and let it cool.
6. In a separate bowl, mix the coconut milk and coconut flakes together.
7. Cut the steamed banana cake into small pieces and put them in a serving bowl.
8. Pour the coconut milk mixture over the banana cake.
9. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 45g
Protein: 3g
Substitutions for ingredients:
- Pandan juice can be substituted with green food coloring.
- Tapioca flour can be substituted with cornstarch.
Variations:
- Add sliced jackfruit or mango to the coconut milk mixture for added flavor.
- Use brown sugar instead of white sugar for a deeper flavor.
Tips and tricks:
- Make sure to blend the bananas until smooth to avoid lumps in the cake.
- Use a heatproof dish that fits in your steamer.
- Let the cake cool before pouring the coconut milk mixture to prevent curdling.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled, no reheating needed.
Presentation ideas:
Serve in a clear glass bowl to showcase the layers of the cake and coconut milk mixture.
Garnishes:
Garnish with additional coconut flakes and a sprig of mint.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the cake is too dry, add more pandan juice or water to the mixture.
- If the coconut milk mixture is too thick, add more coconut milk.
Food safety advice:
Make sure to use clean and fresh ingredients. Store in the refrigerator and consume within 3 days.
Food history:
Es Pisang Ijo is a traditional Indonesian dessert made with bananas and pandan juice. It is commonly served during special occasions and celebrations.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve chilled as a refreshing dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian