📝 About This Recipe
Hailing from the coastal city of Makassar in South Sulawesi, Es Pisang Ijo is a masterpiece of Indonesian dessert craftsmanship. It features ripe bananas enveloped in a vibrant green pandan-infused crepe, served over a bed of silky white marrow porridge (bubur sumsum) and crushed ice. The dish is finished with a generous drizzle of sweet red syrup and condensed milk, offering a perfect harmony of creamy, sweet, and cooling sensations.
🥗 Ingredients
The Banana Core
- 6 pieces Raja Bananas or Plantains (ripe but firm, steamed for 10 minutes with skin on then peeled)
Green Skin (Kulit Ijo)
- 150 grams Rice flour
- 150 grams Tapioca flour (for a chewy texture)
- 50 ml Pandan leaf extract (made from 10 blended pandan leaves)
- 300 ml Coconut milk (medium thickness)
- 50 grams Granulated sugar
- 1/2 teaspoon Salt
- 2-3 drops Green food coloring (optional, to enhance the emerald hue)
Marrow Porridge (Bubur Sumsum)
- 100 grams Rice flour
- 750 ml Coconut milk (fresh is preferred)
- 2 pieces Pandan leaf (tied into a knot)
- 1/2 teaspoon Salt
Toppings and Assembly
- 1/2 cup Cocopandan syrup (traditional red Indonesian syrup)
- 1/4 cup Sweetened condensed milk
- 4-6 cups Crushed ice
- 2 tablespoons Roasted peanuts (coarsely chopped for crunch)
👨🍳 Instructions
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1
Steam the unpeeled bananas for about 10-12 minutes until soft but not mushy. Once cooled, peel them and set aside.
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2
In a heavy-bottomed saucepan, mix the rice flour, tapioca flour, sugar, and salt for the green skin.
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3
Slowly pour in the coconut milk and pandan extract while whisking constantly to ensure no lumps remain.
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4
Cook the green mixture over medium-low heat, stirring continuously until it thickens into a smooth, pliable dough that pulls away from the sides of the pan.
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5
Take a piece of plastic wrap or a banana leaf greased with a little oil. Place a handful of the green dough on it and flatten it into a thin rectangle.
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6
Place a steamed banana in the center of the green dough and roll it up carefully until the banana is completely encased. Smooth the edges with your fingers.
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7
Steam the wrapped bananas for another 15 minutes to set the skin. Let them cool completely before slicing into 1-inch thick rounds.
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8
To make the marrow porridge, combine rice flour, coconut milk, salt, and pandan leaves in a pot.
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9
Whisk the porridge mixture over medium heat until it thickens into a glossy, smooth custard-like consistency. This usually takes about 10 minutes. Set aside to cool.
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10
Prepare your serving bowls. Start by placing a generous dollop of the white marrow porridge at the bottom of each bowl.
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11
Add a layer of crushed ice or shaved ice over the porridge.
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12
Arrange the sliced green bananas beautifully on top of the ice.
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13
Drizzle generously with Cocopandan syrup followed by a swirl of sweetened condensed milk.
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14
Garnish with a sprinkle of roasted peanuts for added texture and serve immediately while the ice is still frozen.
💡 Chef's Tips
Always use 'Pisang Raja' (King Banana) if available, as they maintain their shape and have a superior honey-like sweetness when cooked. Grease your hands and the plastic wrap with a little vegetable oil when handling the green dough to prevent sticking. Ensure the marrow porridge is cooked until it no longer tastes of raw flour; it should be silky and savory to balance the sweet syrup. If you cannot find fresh pandan leaves, a high-quality pandan paste can be used, but adjust the quantity to avoid bitterness. For the best visual presentation, slice the bananas at a slight diagonal angle to show off the contrast between the yellow fruit and green skin.
🍽️ Serving Suggestions
Serve as a mid-afternoon refresher during a hot summer day. Pair with savory Indonesian snacks like 'Risoles' or 'Lemper' for a complete afternoon tea experience. Present in a tall glass or a wide shallow bowl to showcase the beautiful layers of colors. Add a spoonful of 'Mutiara' (tapioca pearls) for extra chewiness and a pop of pink color. Keep the components separate if serving at a party, allowing guests to build their own bowls.