Es Pisang Ijo // "Banana in Green Pancake Dessert"

I am so excited for this month theme of Masak bareng Yuuk!!! "Aneka Masakan Berbahan Dasar Pisang"
I thought of several different dishes but my sister's picture of Es Pisang Ijo she made in Holland got me drooling all over. Thus I decided to make my take of Es Pisang Ijo.

Es Pisang Ijo is basically steamed Banana wrapped in green pancake served with coconut milk thick custard and topped with crushed ice and milk drizzle. It's popular and delicious Indonesian Desert or snack.
In Ambon, Es Pisang Ijo is almost immediately  associated with Pemuda Bakery. The yumminess of Es Pisang Ijo Pemuda is indeed on my mind when I made my version. Only this is Es Pisang Ijo ala Helena's Kitchen in Brighton, UK.

LOL!!!... I was already a bit hungry when I made the green pancake and got very impatient when taking picture with a rumbling tum. One, because it smell and look delicious and because obviously I am Hungry. So here's the pictures and recipe.... Happy Cooking!!!

Ingredient:
For Green Pancake:
1 cup All Purpose Flour
11/2 cup milk or water mix with 3 tsp of Pandan paste or essence
1 egg
1/2 tsp salt
2 tbsp sugar
2 tbsp of oil to grease the pan


Mix flour, salt, sugar and egg then pour milk. Mix well until there's no lumps in the batter.
The batter should be runny to make nice thin pancake.
Heat a non-stick pan, add few drops of oil to grease the surface.
Pour 1 ladle of pancake batter, swivel around to make pancake. Cook 1-2 min on each side.

For Thick Coconut milk Custard
400 ml coconut milk (I use canned one - 300ml mix with 100ml water)
25 gr Rice flour
4 tbsp granulated sugar
1/2 tsp salt
1 Pandan leaf, bruised and tied together

Put the Rice Flour in medium non stick pan with sugar and salt.
Add the coconut milk slowly while mixing it until smooth.
Put the pandan leaf in and continue stiring over medium heat.
When the batter thickened and smooth, take it off the heat.

For Banana
I use 2 ripe Pisang Tanduk or yellow plantains. much better if they are soft to the touch when you buy it.

Simply peel the banans, cut them in half or in three and steam for 5 minutes.

Topping
1 cup of crushed ice per serving
Cocopandan or Strawberry syrup
Condensed Milk

(Ps. I cannot find Cocopandan or Strawberry Syrup in Brighton so I made my own simple syrup. simply boil 1 cup of water with 1 cup of sugar. Add 2 drops of strawberry essence and 2 drop of red food coloring. Let it simmer for 15 min over medium heat)

How to Serve:
1. Wrap the steamed banana in green pancake
2. Put it on a bowl or deep plate and cut it bite size
3. Topped with Coconut Milk Custard and Crushed Ice
4. Pour Cocopandan or strawberry syrup
5. Drizzle Condensed milk on top

ENJOY a Blissful Dessert!!

Risoles // Vegetable and Meat Croquette

This is an entry based on inspiration from Novi Hamid Risoles. It was so yummy that I cannot stop thinking about it. So this morning, I decided to make my own take of Risoles. It was actually yummy (at least for my taste) especially for me who need to nibble every other hour. 

Risoles is slightly difficult to find the English translation... (anybody know???)...
It is basically vegetable and/or meat wrapped in savory pancake then rolled in breadcrumbs before frying it for a few minutes. Here's the recipe ........

Ingredient for Savory Pancake
100gr        All Purpose Flour
21/2 cup   Semi-skimmed milk (you can just use water )
1              Egg
1 tsp         Salt
Oil to drizzle the pan

Ingredient for the filling
5 small New Potatoes, diced small

1 medium Carrot, diced small
1/2 can of Corned beef

6 shallot, finely chopped

3 Garlic, finely chopped

a small bunch of flat leaf parsley, finely chopped
salt, pepper and sugar to taste
2 tbsp of water

1 tbsp of cooking oil

Final Prepartion Ingredient
Breadcrumbs
1 Egg, whisked
Cooking oil for frying

Direction

Savory pancake

Mix all ingredient together beginning with flour and salt and ad the egg before adding the water.
The consistency of the pancake dough should be runny and not thick. It will make it easier for you to create the thin pancake.
Drizzle a little oil in a non-stick frying pan jut enough to moist the surface.
Pour a small ladle of dough and swivel the pan to make a round think pancake shape.

Filling
Heat the oil then add finely chopped shallot and garlic fry until fragrant.
Add diced potatoes and carrots, let them cooked a bit by adding 2 tbsp of water (you can add some more if the potatoes are still raw.
Stir in the corned beef then add parsley
Add salt, pepper and sugar according to your liking.

Final Preparation
1. Lay the pancake flat open and fill with 2 tsp of filling. Wrap and roll.
2. Dip and coat the pancake with filling to the whisked egg
3. Roll it in the breadcrumbs, making sure all is coated
4. Fry for 2-3 minutes or until golden brown.

Make 13 Risoles.