Raw materials BANANA IJO ES:• 10 leaves suji• 10 leaves of pandanus• 100 ml water• 350 g rice flour• 400 ml coconut milk being• 50 g sugar• 1/2 tsp fine salt• 4 pieces of ripe plantain• Banana leaves / aluminum foil• Cooking oil to spread• Ice cubes to taste Sauce Ingredients• 1 l of liquid milk• 60 gr rice flour• 100 gr sugar• 1/2 teaspoon salt• 1 sheet of pandan leaves, cut into piecesHow to make the ES BANANA IJO:1. Pound the leaves suji and pandan leaves, give a little water and then squeeze and strain. Mixed with rice flour, coconut milk, sugar and salt. Cook over low heat, stirring until thick and overcooked. Remove and let cool2. Take a piece of banana leaf / aluminum foil, rub with oil. Put a few spoonfuls of flour dough, pipihkan. Place a plantain. Close banana dough with flour, then wrap it like a rice cake. Steam until cooked, remove from heat and let cool3. Mix all sauce ingredients, stirring until smooth. Cook, stirring frequently until thick, remove from heat and let cool. Cut slices of green bananas, serve with sauce of coconut milk, syrup cocopandan, and ice cubes
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