Indonesian Food Recipe

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

Ingredients:

6 small or 2 large ripe bananas

1 ¼ (150 g) rice flour

4 tablespoon mung bean flour or tapioca flour

2 cups (500 ml) thin coconut milk

¼ cup (50 g) sugar

Pinch of salt

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

Toothpicks, to fasten

Cooking Directions:

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 cups (325 ml) of the coconut milk in abowl and mix into a smooth batter, free of any lumps. Set aside.
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 to 10 minutes. Remove from the heat and set aside to cool
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.
6. Steam the parcels in a wok on a rack over  boiling water or in a stearner for about 20 minutes. Remove from the heat and allow to cool before serving.

Note: Mung bean flour (tepong hoen kwe) is sold in paper-wrapped cylinders-sometimes, the flour is colored pink or green and the paper wrapper correspondingly colored. It gives a more delicate texture to desserts than rice flour, although the latter is an acceptable substitute.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

Related posts:

1. Banana Fritters – Pisang Goreng
2. Glutinous Rice Cakes with Palm Sugar – Wajik
3. Fried Bananas – Pisang Goreng
4. Seasoned Fish Grilled in Banana Leaves – Pepes Ikan
5. Sweet Coconut Pancakes – Dadar