GREEN BANANA ICE CREAM RECIPE THAT'S GOING VIRAL

Summary

This video shows how to make Es Pisang Hijau, a popular traditional Indonesian dessert. The recipe involves steaming ripe bananas and wrapping them in a green dough made from natural pandan and suji leaves. The dough is rolled around the bananas, steamed until firm, and served with a sweet, creamy coconut sauce called 'flan santan,' topped with red syrup and sweetened condensed milk. The step-by-step process highlights the importance of using quality ingredients and precise cooking techniques to achieve the perfect texture and flavor, resulting in a delicious and refreshing treat.

Takeaways

• 😀 Traditional dessert 'Es Pisang Hijau' is a trending and delicious Indonesian treat made with quality ingredients for a beautiful presentation and great taste.
• 🍌 The recipe starts by using 'Pisang Raja Bulu' bananas, which are steamed for around 5 minutes before being peeled and set aside.
• 🌿 To create the green color for the banana skin, natural food coloring is made from pandan and suji leaves, giving it a fragrant aroma and vibrant look.
• 💧 A smooth mixture is made by blending water with pandan and suji leaves, which is then strained to remove solid parts.
• 🥣 The dry ingredients include rice flour, all-purpose flour, tapioca flour, sugar, and salt, which are mixed together before being combined with the pandan-suji water.
• 🍲 The mixture is cooked over low heat while continuously stirring until it thickens and becomes non-sticky, signaling it's ready to be shaped.
• 👐 The dough is rolled out on a greased plastic sheet and formed around the bananas, creating a smooth and even roll to ensure the banana is fully covered.
• 🔪 The filled banana rolls are then steamed on a banana leaf-lined tray to prevent them from sticking, and are steamed for about 20 minutes.
• 🥥 After steaming, the dessert is paired with a delicious santan (coconut milk) sauce, which is thickened on the stove until it reaches a creamy consistency.
• 🍧 The final presentation involves cutting the banana rolls, serving them with santan sauce, sweetened condensed milk, and syrup (either red syrup or banana syrup). It's topped off with ice cubes for a refreshing finish.
• 👍 The recipe encourages viewers to try making 'Es Pisang Hijau' themselves, with a call to like and subscribe to the channel for more delicious recipes.

Q & A

What makes *Es Pisang Hijau* popular and unique?

The dessert is gaining popularity due to its use of high-quality ingredients, which improve both its visual appeal and taste, making it a delicious and attractive traditional Indonesian snack.

What kind of banana is used in *Es Pisang Hijau*?

The recipe uses 'Pisang Raja Bulu,' a type of banana commonly used in Indonesian desserts. It is steamed before being peeled and prepared.

Can I use pandan paste instead of fresh pandan and suji leaves?

Yes, you can use pandan paste if fresh pandan and suji leaves are unavailable. However, fresh pandan and suji leaves provide a more aromatic flavor and a vibrant color.

How long should the bananas be steamed?

The bananas should be steamed for about 5 minutes, which is enough to soften them without overcooking.

What is the purpose of straining the pandan and suji mixture?

Straining the mixture ensures that only the smooth liquid is used in the dough, removing any fibrous or solid particles from the leaves for a smoother texture in the final dish.

What are the dry ingredients for the dough, and why are they mixed first?

The dry ingredients include rice flour, wheat flour, tapioca flour, sugar, and salt. They are mixed first to ensure that the dry ingredients are evenly distributed before adding any wet ingredients, helping the dough come together smoothly.

Why is it important to cook the dough over medium to low heat?

Cooking the dough over medium to low heat helps it thicken and solidify without burning. Constant stirring is necessary to prevent lumps from forming and to achieve a smooth, firm consistency.

How should the *Es Pisang Hijau* dough be shaped?

The dough should be spread on plastic wrap, then the banana is placed in the center. The dough is rolled around the banana and sealed at the edges to form a smooth, compact shape.

Why is the steaming process important for *Es Pisang Hijau*?

Steaming the wrapped dough ensures that it cooks evenly and firms up without becoming too soft. It also helps preserve the flavor and texture of the banana filling inside.

What ingredients make up the Fla Santan (coconut milk sauce) for *Es Pisang Hijau*?

The Fla Santan is made from rice flour, powdered milk, salt, coconut milk, water, and pandan leaves. It is cooked over medium heat until it thickens into a smooth, creamy consistency.