Pisang Ijo Recipe (Green Banana Recipe)


Pijang Ijo or Green Banana is a delicious traditional food from South Sulawesi, Indonesia. This food is made from the main ingredient of banana wrapped in a green flour mixture and served with red syrup and marrow porridge The dough is made from flour, water and green coloring made from a mixture of water with suji or pandan leaves. And the way to cook this green banana is by steaming it on a steamer.

To get a best Pisang Ijo dough with a premium taste, it is better to use natural food coloring like pandan leaves. Because in addition to creating a distinctive scent, the color is very beautiful and natural. But if you want to be practical, you also can use green food coloring or panda paste.

To get the texture of the Pisang Ijo recipe dough that remains soft until tomorrow, here we use a different way to the process of making pisang ijo skin dough in general. That is by mixing all the ingredients of green banana skin dough, then steamed in a heat-resistant container until the dough hardens. The hardened dough is then stirred until smooth and ready to be wrapped with bananas that have been steamed before.

Pisang Ijo Recipe (Green Banana Recipe)

Pisang ijo skin ingredients :
6 pieces of plantain, steamed
60 gram flour
60 gram rice flour
5 tablespoons granulated sugar
Coconut milk 150 milli liter
100 milliliters of boiled water
Pandan Paste 4 drops
Salt 1/4 teaspoon

Marrow porridge ingredients:
coconut milk 600 ml
40 gram rice flour
4 tbsp granulated sugar
Salt 1/4 tsp
Pandan leaves to taste, optional

Other Ingredients :
Sweetened condensed milk White
DHT syrup (banana ambon) or cocopandan syrup
Ice cubes as needed

How to make Pisang Ijo (Green Banana) :

1. First of all besides bananas, mix all the ingredients in one container. Mix well using a whisk until the mixture is smooth, then strain it. Then pour the mixture into a baking dish or other heat-resistant container. Set aside.
2. Heat a steamer or pan, then steam the dough for about 15 minutes until the mixture is done. Remove the baking sheet and allow it to cool until the hot steam disappears.
3. Next remove the dough from the pan, then knead until smooth. Divide the dough into 6 parts then each flat.
4. Place the steamed banana on the batter that has been flattened. Roll it, then close the two ends.
5. Repeat this step and continue until the dough runs out.
6. Reheat the steamer / boiler pan. Cover the base with banana leaves or heat-resistant plastic.
7. Then steam the green bananas again for 10-15 minutes. Lift and chill.

How to make Marrow Porridge:
1. In a container or basin, dissolve 200 ml of coconut milk with rice flour and stir until smooth. Set aside.
2. In a pan, cook the remaining coconut milk with sugar, salt, and pandan leaves until it boils, while continuing to stir slowly. Pour the coconut milk and rice flour solution, then keep stirring and cooking until it thickens and bursts. Turn off the heat.

Suggested presentation of pisang ijo :
1. Cut green bananas according to taste and arrange in a serving bowl.
2. Give porridge marrow and ice cubes to taste.
3. Then flush with sweetened condensed milk and red syrup according to taste.
Serve while cold.

Tips for Success Making Pisang Ijo Recipes:
1. When rolling or forming green bananas, you should use banana leaves or clear plastic to make it easier to shape.
2. If you want a great taste, pandan paste can be replaced with natural juice or pandan leaf juice.
3. When steaming the dough, be sure to use a steamer with a diameter so that it is large from the baking pan. So that the green banana mixture is cooked evenly perfectly.
4. DHT syrup or ambon banana syrup is a typical Makassar product. If you have trouble finding it, you can use red syrup or cocopandan syrup.