Pisang Ijo (Green Banana Dessert)

• •4 piece Firm, ripe bananas (e.g., Pisang Raja, Saba, or plantains) (peeled)
• •1 cup Rice flour (for green wrap)
• •2 tbsp Sago flour (or tapioca starch) (for green wrap)
• •1.5 cup Coconut milk (for green wrap)
• •2 tbsp Granulated sugar (for green wrap)
• •0.3 tsp Salt (for green wrap)
• •0.5 tsp Pandan paste or green food coloring (adjust to desired color)
• •1 tbsp Vegetable oil (for greasing)
• •0.5 cup Rice flour (for bubur sumsum)
• •2 cup Coconut milk (for bubur sumsum)
• •2 tbsp Granulated sugar (for bubur sumsum)
• •0.3 tsp Salt (for bubur sumsum)
• •1 piece Pandan leaf (knotted (optional, for bubur sumsum))
• •0.5 cup Red cocopandan syrup (or rose syrup) (for serving)
• •2 tbsp Sweetened condensed milk (optional, for serving)
• •2 cup Crushed ice (for serving)

Instructions

1. 1

   Prepare the Bananas: Place the peeled bananas in a steamer basket. Steam for 10 minutes until slightly softened but still firm. Remove and let cool.

2. 2

   Make the Green Wrap Dough: In a large bowl, whisk together 1 cup rice flour, sago flour, 2 tbsp sugar, and 1/4 tsp salt. Gradually add 1.5 cups coconut milk and pandan paste/green food coloring, mixing until a smooth, lump-free batter forms.

3. 3

   Cook the Green Wrap Dough: Pour the batter into a non-stick pan over medium-low heat. Cook, stirring constantly, for about 5-7 minutes until the dough thickens and becomes a soft, pliable, and slightly translucent paste. Remove from heat and let cool slightly.

4. 4

   Wrap the Bananas: Lightly grease your hands and a clean work surface with vegetable oil. Take a portion of the green dough (about 1/4 of the total dough), flatten it into an oval shape large enough to cover one banana. Place a steamed banana in the center and carefully wrap the dough around it, ensuring the banana is fully enclosed and sealed. Repeat for the remaining bananas.

5. 5

   Steam the Wrapped Bananas: Arrange the wrapped bananas in a lightly oiled steamer basket. Steam for 15 minutes until the green wrap is fully cooked and shiny. Remove and let cool completely before slicing.

6. 6

   Prepare Bubur Sumsum (Coconut Porridge): In a saucepan, combine 0.5 cup rice flour, 2 cups coconut milk, 2 tbsp sugar, 1/4 tsp salt, and the knotted pandan leaf (if using). Whisk until smooth.

7. 7

   Cook Bubur Sumsum: Place the saucepan over medium-low heat. Cook, stirring continuously, for 8-10 minutes until the porridge thickens to a smooth, creamy consistency. Remove from heat and discard the pandan leaf. Let cool slightly.

8. 8

   Assemble and Serve: Slice each green-wrapped banana into 1/2 to 1-inch thick pieces. In individual serving bowls, place a few slices of Pisang Ijo. Ladle a generous amount of the warm (or room temperature) bubur sumsum over the bananas. Drizzle with red cocopandan syrup and, if desired, a touch of sweetened condensed milk. Top with plenty of crushed ice before serving immediately.

Chef's Tips

• 💡For the best green color and flavor, use pandan paste. If using liquid food coloring, add a few drops at a time until you reach your desired shade.
• 💡Make sure the green dough is fully cooled before handling to prevent stickiness. Greasing your hands and work surface is key for easy wrapping.
• 💡Leftover Pisang Ijo components can be stored separately in the refrigerator for up to 2 days. Assemble just before serving for the best texture.
• 💡If you can't find sago flour, tapioca starch is a good substitute to give the wrap a nice chewiness.