We have been in Bali and we came back with a lot of photos and the souvenir of many tasty dishes.
We spent some days In Munduk, a cute village in the north of Bali (Indonesia) set on a ridge running down from the northwestern rim of the volcano. It was there where we had the opportunity to try the delicious Pisang Rai. The girl working at the restaurant explained me that the best way is to use a mixture of rice, tapioca and corn flour in the same quantities. The coating was green, because of the pandan leave. She explained the steps and the first thing I did home, it was to look in the internet what I could find about. Well, about the flour mixture nothing. At home I did not have the pandan but I had some colored flour I bought in a supermarket in Bali.
I found out that the coloring four was mung been starch… with food coloring. In my recipe I used only a teaspoon, but you can skip it or uses some green food coloring or pandan leave paste instead.
2 bananas (firm but ripe), diagonally sliced
1-2 tablespoon palm sugar
2-4 tablespoon water
50 g corn starch
50 g rice flour (from sticky rice)
50 g tapioca flour
50 g sugar
Green food coloring (optional)
Coconut flakes (preferably fresh)
- For the syrup melt palm sugar in a small saucepot and cook until desired consistence. Set aside.
- In a bigger saucepot bring about two liters water to boil.
- Mix flours, sugar and food coloring together. Add hot water until a thick smooth batter is formed.
- Dip banana slices in the batter and coat well.
- Drop them one by one in boiling water.
- After a few minutes when they rise they are done.
- Coat with coconut flakes and place on a serving dish.
- Drizzle with the brown sugar and serve.