Things to know about Es Pisang Ijo Recipe
The Indonesian Traditional Blanketed Green Banana with coconut rice porridge or locally known as es pisang ijo is a famous dessert originating from Makassar, a city located in Southern Sulawesi. This dish is usually eaten during iftar in the Holy Month of Ramadhan but can be found all year round. The colorful desert’s main ingredient is the pisang raja or the Musa Belle Banana, which is steamed and wrapped in a green pastry made out of rice flour. It is then laid on top of coconut rice porridge and topped off with sweet banana-flavored syrup.
As for the story of how this dish comes into existence, it is still debated. There is a popular folk story, though. The story is about a royal chef named Ijo who messed up a dish made for the king, the king got so angry and decided to execute Ijo. Not wanting to die, Ijo thought of a way to escape the punishment. He proposed to the king that he will create the most delicious banana dish in existence to atone for his mistake. The king, who was very fond of bananas, agreed to give Ijo a chance. Ijo then created this dish and presented it to the king, who was very pleased by the taste and decided to spare Ijo. Thus, the king named the dish Es Pisang Ijo. The sweet taste of the banana, combined with the richness of the coconut rice porridge is an amazing combination to enjoy during a hot summer day! You would not want to miss out on this!
My Grandmother’s Indonesian Traditional Blanketed Green Banana with Coconut Rice Porridge from Makassar. Authentic Recipe of Es Pisang Ijo.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 6 pcs Pisang Raja Banana – Musa Belle Banana – Klutuk Wulung Banana – Pisang Batu – Musa Balbisiana Banana
- 60 grams (2.12 oz) All Purpose Flour – Plain Flour
- 60 grams (2.12 oz) Rice Flour
- 5 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 150 mL (5.07 floz) Coconut Milk
- 100 mL (3.38 floz) Water
- 4 drops Pandan Paste
- 1/4 tsp Salt
- 60 mL (2.03 floz) Sweet Condensed Milk
- 100 mL (3.38 floz) Banana Syrup
- Ice Cubes Crushed (as needed)
Coconut Rice Porridge
- 600 mL (20.29 floz) Coconut Milk
- 40 grams (1.41 oz) Rice Flour
- 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 1/4 tsp Salt
- 1 pc Pandan Leaf – Screwpine – Pandanus Leaf
- Prepare six whole Musa Belle Banana, do not peel.
- Steam the bananas in a steamer until their skin turns into a brownish color.
- Take out and let cool until room temperature.
- When cooled down completely, peel the banana and throw out the peels.
- Into a large bowl, add rice flour, all-purpose flour, sugar, coconut milk, water, pandan paste, and salt.
- Mix well using a whisk until the dough glistens.
- Over a strainer, pour the dough into a heat-resistant container.
- Steam the dough for 15 minutes.
- Take out and let it cool and wait for the steam to subside.
- Take the dough out from the container and knead it until soft, divide it into 6 equal pieces.
Coconut Rice Porridge
- Mix 1/3 of the coconut milk with the rice flour. Mix until dissolved.
- Into a saucepan, cook the remaining 2/3 of the coconut milk with salt, sugar, and pandan leaf, and bring it to a boil. Stir Continuously.
- Add the coconut milk-rice flour slurry into the pan and keep stirring.
- Cook until thick and bubbling, remove from heat. Let it cool.
Assembling the Dish
- Take the divided green pastry, roll it out into thin sheets on a floured surface.
- Place the steamed banana inside and roll it using a plastic wrap placed under the pastry.
- Seal both ends of the blanketed banana. Repeat for all the banana.
- Steam the blanketed banana for another 15 minutes.
- Take out and let cool.
- To serve, prepare a bowl and add crushed ice, pour over a ladle of coconut rice porridge to the bowl.
- Slice the blanketed banana like you would slice sushi, about 1-2 inches (2-4 cm) thick.
- Place the sliced banana on top of the coconut rice porridge and drizzle with sweetened condensed milk and banana-flavored syrup.
- The dish is ready to be served.
— Specific Atributes of This Recipe:
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