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Day 22: Daily Activity (Eng Ver.)

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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