YANG PUNYA PISANG ! RESEP ES PISANG IJO BUAT TAKJIL !
Es Pisang Ijo
Green Banana Ice Dessert (Es Pisang Ijo)
Bahan
Kulit ijo :
Bubur sumsum :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus pisang tanduk selama minimal 15 menit hingga agak empuk.
- Buat kulit hijau: campur tepung terigu, tepung beras, garam, gula, santan, dan pasta pandan, tuang air, aduk sampai larut.
- Masak adonan kulit hijau di pan anti lengket dengan api sedang sampai benar-benar kering dan tidak lengket.
- Diamkan sampai dingin, lalu kupas pisang yang sudah dikukus.
- Bungkus dengan plastik berminyak, timbang adonan kulit sekitar 80-100 gram per pisang, uleni sampai halus.
- Pipihkan adonan lalu bungkus pisang dengan rapi.
- Kukus untuk kedua kalinya dengan alas daun pisang selama 10-15 menit.
- Untuk bubur sumsum: masak tepung beras, garam, air, santan, dan daun pandan sambil diaduk sampai kental.
- Susun es batu, bubur sumsum, dan pisang ijo yang sudah dipotong, siram dengan susu kental manis dan sirup cocopandan.
Ingredients
Green skin :
Bubur sumsum (rice porridge) :
Garnish :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam the horn plantain (pisang tanduk) for at least 15 minutes until slightly softened.
- Make the green skin: mix all-purpose flour, rice flour, salt, sugar, coconut milk, and pandan paste, pour in water, stir until dissolved.
- Cook the green skin batter in a non-stick pan over medium heat until completely dry and non-sticky.
- Let it cool, then peel the steamed banana.
- Wrap in oiled plastic, weigh about 80-100 grams of the skin dough per banana, knead until smooth.
- Flatten the dough then wrap it neatly around the banana.
- Steam a second time, lined with banana leaf, for 10-15 minutes.
- For the rice porridge (bubur sumsum): cook rice flour, salt, water, coconut milk, and pandan leaf while stirring until thickened.
- Layer ice cubes, rice porridge, and sliced green banana, then drizzle with sweetened condensed milk and coco pandan syrup.
Cook Mode
YANG PUNYA PISANG ! RESEP ES PISANG IJO BUAT TAKJIL !
YANG PUNYA PISANG ! RESEP ES PISANG IJO BUAT TAKJIL !
Bahan
Kulit ijo :
Bubur sumsum :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus pisang tanduk selama minimal 15 menit hingga agak empuk.
- Buat kulit hijau: campur tepung terigu, tepung beras, garam, gula, santan, dan pasta pandan, tuang air, aduk sampai larut.
- Masak adonan kulit hijau di pan anti lengket dengan api sedang sampai benar-benar kering dan tidak lengket.
- Diamkan sampai dingin, lalu kupas pisang yang sudah dikukus.
- Bungkus dengan plastik berminyak, timbang adonan kulit sekitar 80-100 gram per pisang, uleni sampai halus.
- Pipihkan adonan lalu bungkus pisang dengan rapi.
- Kukus untuk kedua kalinya dengan alas daun pisang selama 10-15 menit.
- Untuk bubur sumsum: masak tepung beras, garam, air, santan, dan daun pandan sambil diaduk sampai kental.
- Susun es batu, bubur sumsum, dan pisang ijo yang sudah dipotong, siram dengan susu kental manis dan sirup cocopandan.
Ingredients
Green skin :
Bubur sumsum (rice porridge) :
Garnish :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam the horn plantain (pisang tanduk) for at least 15 minutes until slightly softened.
- Make the green skin: mix all-purpose flour, rice flour, salt, sugar, coconut milk, and pandan paste, pour in water, stir until dissolved.
- Cook the green skin batter in a non-stick pan over medium heat until completely dry and non-sticky.
- Let it cool, then peel the steamed banana.
- Wrap in oiled plastic, weigh about 80-100 grams of the skin dough per banana, knead until smooth.
- Flatten the dough then wrap it neatly around the banana.
- Steam a second time, lined with banana leaf, for 10-15 minutes.
- For the rice porridge (bubur sumsum): cook rice flour, salt, water, coconut milk, and pandan leaf while stirring until thickened.
- Layer ice cubes, rice porridge, and sliced green banana, then drizzle with sweetened condensed milk and coco pandan syrup.
Cook Notes
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