Tuesday, April 23, 2019
Morning friends, how are you?
Want to know the continuation of the making of Green Banana (Pisang Ijo) ? You
can also practice it with your family or friends, this dessert is also very
good and delicious for you to try during the fasting month ~, then please read.
First, prepare all the
ingredients needed, then proceed to make the skin and saucepan (Marrow
Porridge). Then steam the banana until it changes color and the skin breaks. After
cooking the banana, remove and drain and then peel the banana peel, then make
the skin mixture, and knead the sauce. The skin mixture is mixed all until
evenly mixed, after that it is flattened on plastic, and put the banana then
rolled, do so that all bananas are covered with green banana mixture that has
been mixed with food coloring, then prepare steaming to steam the Green Banana
(Pisang Ijo).
Next make the saucepan mix all
the ingredients and cook with the mixture over medium heat while stirring so
the saucepan does not burn and can thicken evenly, pay attention when mixing
flour and coconut milk, try not to heat the coconut milk first and then add the
flour because it will make flour lumpy and not ripe.
But, put the flour and coconut
milk together then stir it first until the flour dissolves in water and does
not clot, after that it is cooked over medium heat until the mixture thickens,
but not too thick, and not too liquid. Then steamed bananas which have been
wrapped with banana skin mixture for about 25 minutes until the skin of the
green banana hardens. After cooking all the green bananas, remove them and then
serve the Green Banana (Pisang Ijo) together with sauce and syrup according to
your taste ^^.
After finishing, we also Oneline
then do General Cleaning as usual and then wait until the kitchen floor is dry,
and we do attendance before going home, and get additional advice from Mr.
Faisal, then we can go back to our homes. Hopefully this information will be
useful for all of us. <3
PISANG IJO
INGREDIENTS:
12 Finger bananas or large bananas 12 with skin Dough :
250 g All purpose flour
50g White sugar
30 ml Coconut or vegetable oil
400 ml Water
1/2tsp Pandan essence
1/2 tsp Green food colouring
1 pinch salt
Coconut Sauce :
250 ml Coconut milk
50 g Rice flour
50 g White sugar
1 Pandan leaf, bruised
1 Pinch salt to taste
PROCEDURE :
1. Steam bananas for 30 minutes. Cool to room temperature. Peeled.
2. For the dough combine all ingredients and blend well. Knead dough into a
smooth, soft, elastic dough. Press evenly into a 4cm thick disk. 3.Place dough
into a steamer and steam for 70 minutes or until dough no longer sticks to the
steamer. Cool to room temperature.
4. Knead dough again into a smooth, soft elastic dough. This will take a
few minutes.
5. Divide dough into small balls @ 50g each. Roll into 2 mm thick x 10 cm
squares
6. Place one banana at the edge of the dough. Gently fold the
dough around the banana and reshape into a banana shape. Allow to
rest in cool place for 15 minutes. Carefully cut bananas into even 2 cm thick
slices.
7. For the coconut sauce combine all ingredients in saucepan, whisk well
and bring to a slow boil; simmer over very low heat while frequently whisking
until sauce lightly thickens. Cool to room temperature.
8. Place three-table spoon of coconut sauce into a deep serving bowl. Cover
with a generous amount of shaved or finely crushed ice. Evenly drizzle with
condense milk and red syrup.
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