Ingredients with Measurements:
- 4 ripe bananas, mashed
- 1 cup glutinous rice flour
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 1/2 cup pandan juice
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/4 cup water
Special equipment needed:
- Blender
- Steamer
- Mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. In a blender, blend the mashed bananas until smooth. Set aside.
2. In a mixing bowl, combine the glutinous rice flour, tapioca flour, and salt. Mix well.
3. Add the blended bananas and pandan juice to the flour mixture. Mix until well combined.
4. Gradually add water while mixing until the batter is smooth and runny.
5. Pour the batter into a greased steaming tray and steam for 20-25 minutes or until cooked.
6. Once cooked, remove from the steamer and let it cool.
7. In a saucepan, combine sugar, coconut milk, vanilla extract, and salt. Cook over medium heat until the sugar dissolves and the mixture thickens.
8. In a separate pan, toast the shredded coconut until golden brown.
9. In another saucepan, heat water and sugar until the sugar dissolves to make the coconut syrup.
10. To serve, cut the steamed banana cake into small pieces and place them in a bowl. Pour the coconut milk mixture over the cake and top with toasted coconut. Drizzle with coconut syrup.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 315
Fat: 6g
Carbohydrates: 66g
Protein: 3g
Sodium: 300mg
Fiber: 3g
Sugar: 34g
Substitutions for ingredients:
- Pandan juice can be substituted with green food coloring and pandan essence.
- Glutinous rice flour can be substituted with regular rice flour.
- Tapioca flour can be substituted with cornstarch.
Variations:
- Add sliced jackfruit or other tropical fruits to the dessert.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a pinch of cinnamon or nutmeg to the coconut syrup for a spiced flavor.
Tips and tricks:
- Make sure the batter is smooth and runny to achieve a soft and chewy texture.
- Grease the steaming tray well to prevent the cake from sticking.
- Toast the shredded coconut until golden brown for a nutty flavor.
- Adjust the sweetness of the coconut syrup to your liking.
Storage instructions:
Store leftover cake and coconut syrup separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake by steaming it for a few minutes until heated through. Reheat the coconut syrup in a saucepan over low heat until warm.
Presentation ideas:
Serve the dessert in a clear glass bowl to showcase the layers of the cake, coconut milk, and toasted coconut. Top with a drizzle of coconut syrup and a sprig of mint for a pop of color.
Garnishes:
Toasted coconut, mint leaves, sliced tropical fruits.
Pairings:
This dessert pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the cake is too dry, add more mashed bananas to the batter.
- If the coconut syrup is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the cake thoroughly to avoid any foodborne illnesses.
Food history:
Es Pisang Ijo is a traditional Indonesian dessert made from mashed bananas and pandan-flavored rice flour. It is typically served with coconut milk and palm sugar syrup.
Flavor profiles:
Soft and chewy banana cake with a hint of pandan flavor, topped with creamy coconut milk and nutty toasted coconut. The coconut syrup adds a sweet and slightly salty flavor to the dessert.
Serving suggestions:
Serve this dessert chilled for a refreshing treat on a hot day.
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Region: Indonesian