Ingredients with Measurements:
- 2 ripe bananas
- 100g rice flour
- 50g tapioca flour
- 1/4 tsp salt
- 1/2 tsp pandan extract
- 300ml water
- 100g palm sugar
- 200ml coconut milk
- 1/4 tsp salt
- 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 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 mixture for 20 minutes or until cooked.
5. Remove from the steamer and let it cool.
6. In a saucepan, melt the palm sugar with a little bit of water until it becomes a thick syrup.
7. In another saucepan, heat the coconut milk with salt until it boils.
8. To serve, place the steamed banana mixture in a bowl, pour the palm sugar syrup and coconut milk over it, and add ice cubes.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 49g
Protein: 2g
Sodium: 200mg
Sugar: 25g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced jackfruit or mango to the mixture for added flavor.
- Use coconut cream instead of coconut milk for a richer taste.
Tips and tricks:
- Make sure the banana slices are thin to ensure even cooking.
- Stir the banana mixture occasionally while steaming to prevent it from sticking to the steamer.
- Adjust the sweetness of the palm sugar syrup to your liking.
Storage instructions:
Store the leftover banana mixture, palm sugar syrup, and coconut milk separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the banana mixture in the steamer for 5 minutes or until heated through. Heat the palm sugar syrup and coconut milk separately in a saucepan until hot.
Presentation ideas:
Serve the Es Pisang Ijo in a clear glass bowl to showcase the layers of colors.
Garnishes:
Garnish with a sprig of mint or a slice of lime for added freshness.
Pairings:
Es Pisang Ijo pairs well with savory dishes such as grilled chicken or fish.
Suggested side dishes:
Serve with crispy fried shallots or roasted peanuts for added texture.
Troubleshooting advice:
- If the banana mixture is too thick, add a little bit of water to thin it out.
- If the palm sugar syrup is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure the banana mixture is cooked thoroughly to prevent any foodborne illnesses.
Food history:
Es Pisang Ijo is a traditional Indonesian dessert that originated from Makassar, South Sulawesi.
Flavor profiles:
Es Pisang Ijo has a sweet and creamy flavor with a hint of pandan.
Serving suggestions:
Serve Es Pisang Ijo chilled with ice cubes for a refreshing treat.
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Region: Indonesian