Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup glutinous rice flour
- 1/4 cup tapioca flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup grated coconut
- 1/4 tsp pandan extract (optional)
Special equipment needed:
- Steamer
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine mashed bananas, glutinous rice flour, tapioca flour, sugar, salt, water, and pandan extract (if using). Mix well until a smooth dough forms.
2. Divide the dough into small portions, about 1 tablespoon each.
3. Flatten each portion of dough and place a small amount of grated coconut in the center.
4. Fold the dough to enclose the coconut and shape it into a ball.
5. Repeat until all the dough is used up.
6. Cut banana leaves or parchment paper into small squares.
7. Place each ball of dough onto a square of banana leaf or parchment paper.
8. Steam the kue kochi pisang for 15-20 minutes or until cooked through.
9. Serve warm or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Steam at medium heat.
Serving size:
- Makes about 12-15 pieces.
Nutritional information:
- Calories: 90
- Fat: 1g
- Carbohydrates: 20g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- You can use regular rice flour instead of glutinous rice flour.
- You can use desiccated coconut instead of grated coconut.
Variations:
- You can add chopped nuts or dried fruits to the filling.
- You can use other fruits instead of bananas, such as jackfruit or mango.
Tips and tricks:
- Make sure the dough is not too wet or too dry. Adjust the amount of water or flour as needed.
- Use ripe bananas for a sweeter flavor.
- If you don't have pandan extract, you can use vanilla extract or omit it altogether.
Storage instructions:
- Store kue kochi pisang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the kue kochi pisang for a few minutes until heated through.
Presentation ideas:
- Serve the kue kochi pisang on a platter lined with banana leaves.
- Sprinkle some extra grated coconut on top for a pretty presentation.
Garnishes:
- You can garnish with a sprinkle of sesame seeds or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Kue kochi pisang is often served as a snack or dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to steam the kue kochi pisang thoroughly to avoid any foodborne illnesses.
Food history:
- Kue kochi pisang is a traditional Indonesian snack made from glutinous rice flour and sweet filling.
Flavor profiles:
- Sweet, chewy, and coconutty.
Serving suggestions:
- Serve as a snack or 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
Taste: Sweet, Savory, Nutty, Creamy, Banana, Banana-Flavored