Cara Bikin Pisang Ijo

>Hello Sohib EditorOnline! Are you a fan of Indonesian desserts? If so, you’ll love this recipe for pisang ijo. Pisang ijo is a sweet and refreshing dessert made from bananas and green rice flour. It’s a popular dish in the South Sulawesi region of Indonesia, and is often served at special occasions like weddings and festivals. In this article, we’ll guide you through the process of making pisang ijo step by step, so that you can enjoy this delicious dessert at home.

What You’ll Need

Before we get started, let’s take a look at the ingredients you’ll need to make pisang ijo:

Ingredients	Amount
Ripe bananas	3
Green rice flour	250g
Pandan leaves	3
Coconut milk	500ml
Water	250ml
Sugar	200g
Salt	1/2 tsp

Make sure you have all of these ingredients before you start cooking. Once you have everything, we can begin!

Step 1: Preparing the Bananas

The first step in making pisang ijo is to prepare the bananas. You’ll need to peel and slice them into thin pieces, about 1cm thick. Once they’re sliced, set them aside.

Step 1.1: Choosing the Right Bananas

When selecting bananas for pisang ijo, it’s important to choose ripe bananas that are still firm. Overripe bananas will be too soft and won’t hold their shape during the cooking process. If you can’t find ripe but firm bananas, you can use slightly unripe bananas instead. Just make sure they’re not too green, or they’ll be too starchy and won’t taste as good.

Step 1.2: Tips for Slicing Bananas

Slicing bananas can be tricky, as they’re soft and sticky. To make it easier, use a sharp knife and cut them into thin slices. If you’re having trouble with the knife, you can also try using a mandoline slicer or a food processor. Be sure to cut the bananas into even slices so that they cook evenly later on.

Step 2: Making the Green Rice Flour Mixture

The next step is to make the green rice flour mixture. This is what gives pisang ijo its distinct green color. To make the mixture, you’ll need to mix green rice flour with pandan leaves and water. Here’s how:

Step 2.1: Making the Pandan Juice

To make the pandan juice, you’ll need to extract the flavor and color from pandan leaves. Wash the pandan leaves thoroughly, then chop them into small pieces. Put them in a blender or food processor with a little water, and blend until the leaves are finely chopped and the water has turned green. Strain the mixture through a cheesecloth or fine-mesh sieve to remove any solids.

Step 2.2: Mixing the Flour

In a bowl, mix the green rice flour with the pandan juice and water. Stir until the mixture is smooth and there are no lumps. The mixture should be thick enough to coat the bananas later on, but thin enough to pour easily.

Step 3: Cooking the Coconut Milk Mixture

The next step is to cook the coconut milk mixture. This will be the base for the sweet sauce that gets poured over the pisang ijo. Here’s how to make it:

Step 3.1: Combining the Ingredients

In a saucepan, combine the coconut milk, sugar, and salt. Stir until the sugar is dissolved, then add the pandan leaves. Bring the mixture to a boil over medium heat, then lower the heat and let it simmer for 5 minutes. This will infuse the coconut milk with the flavor of the pandan leaves.

Step 3.2: Straining the Mixture

After 5 minutes, remove the pandan leaves from the mixture using a slotted spoon or a strainer. Set the mixture aside to cool.

Step 4: Coating the Bananas

Now it’s time to coat the bananas in the green rice flour mixture. Here’s how:

Step 4.1: Heating the Oil

Heat up some vegetable oil in a frying pan over medium-high heat. You want the oil to be hot enough to crisp up the flour coating, but not so hot that it burns. A good way to test if the oil is hot enough is to dip a spoon or a chopstick into the oil. If bubbles form around the object, the oil is ready.

Step 4.2: Coating the Bananas

Dip the banana slices into the green rice flour mixture, making sure each slice is coated evenly. Shake off any excess flour, then carefully place the slices into the hot oil. Fry the bananas for 2-3 minutes, or until they’re golden brown and crispy. Remove them from the oil using a slotted spoon, and place them on a paper towel to drain the excess oil.

Step 5: Serving the Pisang Ijo

Finally, it’s time to serve the pisang ijo! Here’s how:

Step 5.1: Plating the Bananas

Arrange the fried banana slices on a plate or a serving dish. You can stack them up or spread them out – it’s up to you.

Step 5.2: Pouring the Coconut Milk Mixture

Pour the coconut milk mixture over the banana slices. You want enough sauce to cover the bananas, but not so much that they get soggy.

Step 5.3: Serving the Pisang Ijo

Garnish the pisang ijo with some additional pandan leaves or grated coconut, if desired. Serve the dish immediately while it’s still warm.

Frequently Asked Questions

What is green rice flour?

Green rice flour is a type of flour made from glutinous rice that’s been dyed green with pandan leaves. It’s commonly used in Southeast Asian desserts like pisang ijo.

What can I use instead of pandan leaves?

If you can’t find pandan leaves, you can use pandan extract or green food coloring instead. However, pandan leaves add a distinct flavor to the dish that can’t be replicated with other ingredients.

Can I make pisang ijo ahead of time?

Pisang ijo is best served fresh, but you can make the coconut milk mixture and the green rice flour mixture up to a day in advance. Just be sure to store them separately in the fridge, and reheat the coconut milk mixture before pouring it over the bananas.

Is pisang ijo gluten-free?

Yes, pisang ijo is gluten-free, as long as you use a green rice flour that’s made from glutinous rice and doesn’t contain any wheat flour.

Can I use other fruits besides bananas?

Yes, you can use other fruits like jackfruit, mango, or durian instead of bananas. Just make sure the fruit is ripe enough to be sweet and flavorful.

There you have it, Sohib EditorOnline – a complete guide to making pisang ijo! We hope you enjoy this sweet and refreshing dessert as much as we do. Happy cooking!

Cara Bikin Pisang Ijo