Indonesia receta de comida

Bananas are the most widely available fruit  throughout Indonesia, so it’s not surprising that they feature in many dessert  and cakes

Ingredientes:

6 small or 2 large ripe bananas

1 ¼ (150 g) harina de arroz

4 tablespoon mung bean flour or tapioca flour

2 tazas (500 ml) la leche de coco delgada

¼ de taza (50 g) de azúcar

Pinch of salt

Twelve 7-in (18 cm) square pieces of banana leaf, for wrapping

Toothpicks, to fasten

Instrucciones de Cocción:

1. Peel and halve each small banana or if using large bananas, slice each diagonally  into six ½ -in (1cm) thick slices, set aside.
2. Combine both types of flour and 1 ½ tazas (325 ml) of the coconut milk in abowl and mix into a smooth batter, free of any lumps. Dejar de lado.
3. Combine the remaining coconut milk, sugar and salt in a saucepan, and heat over over medium heat, mixing well until the sugar is dissolved. Bring into a boil, then pour in the batter and continue to cook, stirring constanly until  the mixture thickens, 5 a 10 minutos. Retirar del fuego y deje enfriar
4. Scald the banana leaves by pouring boiling water over them in a basin, so they become flexible. Drain and place the leaves on a clean work surface.
5. To wrap the cakes, spread 2 tablespoons of the flour mixture across the center of a piece of banana on top and then spread another 2 tablespoon of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana leaf on top and then spread another 2 tablespoons of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpick. Continue to wrap the remaining ingredients in this manner.