Fried Bananas

Sweets

Recipes included:
  1. Rice flour dumplings in palm sugar sauce
  2. Fried bananas
  3. Black rice pudding
  4. Steamed black rice with coconut
  5. Fermented glutinous rice
  6. Finger Banana in Coconut Milk
  7. Coconut Pancake
  8. Sweet Corn and Coconut Snack
  9. Green Peas Pudding
  10. Fried Yam Doughnuts with Palm Sugar
  11. Vanilla Ice Cream – Coconut, Banana, Vanilla, Chocolate Chip
  12. Sherbets – Tamarillo, Mango, Lime, Pineapple, Strawberry, Sour Sop
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1. Rice Flour Dumplings in Palm Sugar Sauce - Jaja Batun Bedil3 Sweets 2

Ingredients:

Dumplings:

  • 120 g  Glutinous rice flour
  • 60 g Tapioca flour
  • Water (as much as needed)
  • 1 pinch  Salt

Sauce:

  • 125 g  Palm sugar chopped
  • 250 ml Water
  • 1  Pandan leaf, bruised
  • 1 pinch  Salt

Preparation:

  1. For the dumplings place rice, tapioca flour and salt into deep mixing bowl. Gradually add the water and mix well. Knead into smooth dough. The dough must  not be to dry but soft and elastic, almost running from the palm of your hand. If a little to hard then the dumplings will become very rubbery and tough. If the dough is to soft then the dumplings will disintegrate in the simmering sauce.
  2. Roll small dumplings approximately 1 cm in diameter and directly add to the simmering palm sugar syrup.
  3. For the Palm sugar sauce combine 250 ml water, palm sugar and pandan leaf and bring to a slow simmer.
  4. Simmer dumplings over very low heat for five minutes. Cool to room temperature..
  5. Serve with  freshly grated coconut and lots of delicious coconut cream.
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2. Fried Bananas – Godoh

Please note that the same batter for frying bananas can also be used to fry, fish, chicken, vegetables or other firm fruits.

Ingredients: 

  • 2/3 cup Rice flour
  • 1/3 cup Flour
  • 2/3 cup Water
  • 1 pinch Salt
  • 8 firm bananas or large bananas sliced suitable for cooking

Oil for frying

Preparation:

  1. Combine both types of flour, water and salt in deep mixing bowel. Whisk until batter is smooth and slightly thick
  2. Dust banana evenly with rice flour
  3. Dip halved bananas into batter and coated generously.
  4. Heat a generous amount of oil in heavy sauce pan to a very low 120 celsius.
  5. Add bananas at this low heat and fry very slowly at rising temperature until golden brown and crispy. This process will take approximately 20 minutes.Drain well.
  6. Dust Bananas with a mix of cinnamon powder and icing sugar.
  7. Serve with coconut cream or palm sugar syrup.

Note:

Beside bananas the Balinese also fry sweet potatoes and jack fruit the same way.

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3. Black Rice Pudding - Bubuh Injin 

Ingredients:

  • 250 g Black glutinous rice
  • 75 g White glutinous rice
  • 1  Pandan leaf bruised
  • 2 1/2 cups  Water
  • 175 g  Palm sugar or to taste
  • 1 pinch Salt
  • 1 ½ cup  Coconut cream

Preparation:

  1. Rinse both lots of rice well under running water; then soak over at least 8 hours. Drain, and rinse again, drain and dry.
  2. Place 2 1/2 cups of water,  rice and pandan leaf and 1 pinch of salt into a pressure cooker and bring to a quick boil. Cover and pressure cook for 8 minutes at 1 bar (15 PSI). Turn off heat and allow pressure cooker to cool for 20 minutes.
  3. Open pressure cooker, add palm sugar to taste and mix well. If necessary add a little more water if the rice pudding is to thick. The consistency should be as a risotto, lightly creamy and runny runny. Just like a risotto the grains must be lightly al dente.
  4. Serve at room temperature, topped with coconut cream.
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4. Steamed Black Rice with Coconut - Jaja Injin

Ingredients:

  • 175 g  Black glutinous rice
  • 175 g  White glutinous rice
  • 3  Pandan leaves (screwpine leaves)
  • 120 g Freshly grated coconut
  • 120 g Palm sugar grated or to taste
  • 1 cup  Coconut cream

Preparation:

  1. Rinse black and white glutinous rice well under running water.  Soak in fresh water for at least 8 hours. Drain before using.
  2. Place both rice together with pandan leaves into conventional steamer (pot with boiling water below, perforated insert with cover on top) and steam for 30-40 minutes or until rice is soft.
  3. Spoon rice on flat tray and season with a pinch of salt. Leave to cool to room temperature.
  4. Just before serving stir in grated coconut and palm sugar. Finish with  pinch of salt.
  5. Serve at room temperature topped with “lots” of delicious coconut cream.

Note:

This delicious simple rice dish is often served as a breakfast snack together with a glass of thick, black and very sweet coffee.

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5. Fermented Sticky Rice Tape

Ingredients:

  • 375 g Sticky rice
  • 750 ml Water
  • 40 g Turmeric peeled and finely chopped
  • 1 ½ tbsp  Dry yeast

Preparation:

  1. Rinse rice very well under running water for two minutes and soak for 4 hours. Rinse again until water becomes clear. Place rice into conventional steamer (pot with boiling water below, perforated insert with cover on top) and steam for 30 minutes.
  2. In stone mortar or food processor puree turmeric very finely; then gradually adding the water. Transfer into sauce pan and bring to boil.
  3. Combine turmeric water and rice and mix well; before adding yeast.
  4. Transfer mixture into airtight container, cover with damp cloth and allow fermenting at a constant temperature of 26 c for 48 hours.
  5. Serve at room temperature toped with coconut cream
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6. Finger Banana in Coconut Milk - Kolek Pisang

Ingredients:

  • 16  Small finger bananas, peeled and  cut lengthwise in half
  • 3 cups Coconut milk
  • ¾ cup  Palm sugar syrup
  • 1  Pandan leaf
  • 1 tbsp  Rice flour
  • 1 tbsp   Water
  • 1 pinch   Salt

Preparations:

  1. Combine coconut milk, palm sugar syrup, salt, and pandan leaf in sauce pan. Bring to boil over medium heat and simmer for five minutes
  2. Add finger bananas reduce heat and continue to simmer for 5 more  minutes.
  3. Should sauce be to thin, then dissolve 1 tablespoon of corn flour and 1 tablespoon of water and add to bananas, continue to simmer  for a few more  minutes.
  4. Remove from heat, discard pandan leaf and leaf to cool. Serve at room temperature or warm with coconut cream on the side.
  5. Additional one scoop of coconut or vanilla ice cream will make this dish a irresistible desert.
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7. Coconut Pancake - Dadar

This pancakes, with a sweet coconut filling known as Unti, are a popular snack food and also sometimes eaten for breakfast.

Ingredients:

  • 270 g  Wheat flour
  • 30 g Tapioca flour
  • 30 ml Coconut cream
  • 1 egg whole
  • 500 ml Water
  • 1 pinch Salt
  • 2 tbsp vegetable oil

Coconut filling:

  • 120 g Grated coconut or 1 cup desiccated coconut that is moistened with 250 ml coconut milk
  • 125 ml Palm sugar syrup
  • 1 Pandan leaf

Preparation: 

  1. Combine rice flour, tapioca flour, salt, eggs, coconut cream and coconut oil in a deep mixing bowl. Stir well with whisk until free of lumps. Pass through a strainer. Batter should be a very liquid in consistency.
  2. Heat non-stick pan over low fire. Pour in 4 tablespoons of mixture and fry very thin pancakes. Cool pancakes down to room temperature.
  3. Prepare the filling. Heat palm sugar syrup in a frying pan, add grated coconut and pandan leaf and mix well over low fire for two minutes. Cool to room temperature.
  4. Place 1 tbsp of coconut filling in the center of a pancake. using both hands, fold in opposite edges of the pancake to enclose filling. Then roll up starting from the open edge closest to you. Continue to make more pancakes until ingredients are used up.
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8. Sweet Corn and Coconut Snack - Urab Jagung

Ingredients:

  • 600 g Sweet corn kernels freshly steamed
  • 1 cup  Grated coconut
  • 125 g White sugar
  • 1 pinch Salt to taste
Finishing touch:
  • Coconut cream
  • Lime juice

Preparations:

  1. Combine sweet corn, coconut, sugar, and salt and mix well.
  2. Serve drizzled with “lots”  coconut cream and a good squeeze of fresh lime juice.

If you are a bit adventures and like it insane then tray the following:

  1. Follow step one above.
  2. Serve with a scoop of coconut or vanilla cream.
  3. Combine 1/3 of dairy  cream and 2/3 coconut cream and whip in a pressurized bottle. Squeeze lots of it over the ice cream.
  4. Generously drizzle warm chocolate sauce over. (Naturally Swiss chocolate sauce)
  5. Garnish with a very tiny amount of very finely chopped small, fury chillies.
  6. If the above sounds a little Mexican to you then wash it down with a good shot of tequilla

Note: 

This simple and very delicious dish is often eaten as a breakfast snack together with a glass of piping hot Balinese coffee. Instead of sweet corn, lentils, soybean or various other beans are prepared the same way.

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9. Green Peas Pudding - Bubuh Kacang IjoBali Dessert 2

Creamed Mung Beans are the  perfect breakfast dish throughout Indonesia. However I prefer this exceptional healthy and full of nutrients rich sweet snack as a desert. Kind of boring you might think, but then top the slightly warm dish with your favorite vanilla based ice cream and you lift this dish into a different level.

Ingredients:

  • 500 g  Mung beans washed and soaked for 8 hours
  • 50 g   Ginger, peeled, sliced, and crushed
  • 2   Pandan leaves bruised
  • 150-200 g  White sugar
  • 1 pinch Salt to taste
  • 600 ml Coconut milk light

Preparations: 

  1. Winnow the beans to remove the husks and pick out broken beans and impurities.
  2. To add flavor perform the optional step of heating the beans, briefly on a hot steel pan without oil. Be careful not to burn them, this adds a slight sort of singed taste  that many people like.
  3. Place mung beans, coconut milk, ginger and pandan leaves into pressure cooker and bring to boil. Cover.
  4. Pressure cook at 1 bar / 15 bar for 7 minutes. Turn off heat and allow to cool for 20 minutes. Open cover and check doneness. Sometimes the beans have to be brought back to a simmer to cook the beans a little more and reduce the liquid to the right consistency.
  5. Add sugar and a pinch of salt.
  6. Serve with grated coconut and coconut cream.
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10. Fried Yam Doughnuts with Palm Sugar - Onde OndeCasava dumplings

Ingredients:

  • 500 g  Yam (cassava root) peeled and finely shredded
  • 1 tsp   Salt
  • 100 g  Palm sugar
  • 50 g   White sesame seeds

Preparation:

  1. Combine yam and salt and knead into a smooth dough.
  2. Form individual table tennis size balls. With you finger press a deep cavity into the ball and insert 10 g of palm sugar. Enclose palm sugar by folding dough over opening. Roll again with your hands into even balls
  3. Finally roll in sesame seeds and coat evenly.
  4. Deep fry in medium hot vegetable oil.

Note:

If dough is to soft or a little watery, knead a table spoon of rice flour into the yam dough.

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11. Vanilla Ice Cream Base

Ingredients:

  • 800 ml             Milk
  • 30 g                 Full cream milk powder
  • 250 g               Sugar
  • 200 g               Egg yolk
  • 1                      Vanilla bean
  • 200 ml             Cream

Preparation:

  1. Cut vanilla bean in half and scrape out the seeds from the  center
  2. Bring milk, full cream milk powder, halve the sugar together with the vanilla bean to boil
  3. Combine remaining sugar and egg yolks to a stiff cream
  4. Strain boiling milk slowly to the egg cream while continuously whisking.
  5. Return mixture back into a heavy sauce pan.
  6. While continuously stirring heat back to 85 Celsius.
  7. Add cream, mix well, strain again through sieve into a bowel over ice and cool immediately down to 4 Celsius.
  8. Freeze

Abbreviations:

  • Hazelnut:   1 liter ice cream base, add120 g hazelnut paste to the still hot mixture
  • Coffee:  2.5 liter ice cream base, 2 dl cream, 2 ½ tbsp of instant coffee powder to the still hot mixture.
  • Chocolate chip:   2.5 liter ice cream base, 4 tbsp cacao powder, add 250 gram liquid dark Couverture during the freezing process
  • Chocolate:  1 liter ice cream base, add 400 ml cacao syrup
  • Tea:  1 liter ice cream base, add two tea bags to milk mixture when bringing to a boil
  • Banana:  1 liter ice cream base, add 500 g bananas with 50 ml orange juice and 20 ml Rum.
  • Lemongrass:  1 liter ice cream base, Combine ½ liter of milk and 150 g bruised lemongrass, bring to boil, simmer for five minutes, cool. Combine with ice cream base and freez.
  • Strawberry:  1 liter ice cream base, add 500 ml strawberry sauce and 2 tbsp strawberry liquor
  • Tamarillo:  1 liter ice cream base, add 500 ml tamarillo sauce
  • Markisa / Passion Fruit  1 liter ice cream base, add 500 ml markisa sauce and 50 ml lime juice
  • Coconut:  2 liter ice cream base, 7 dl Kara, 2 packets instant coconut powder.
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12. Sherbet Base: 

Ingredients:

  • 1000 g              Sugar
  • 1 liter                Water
  • 1                         Vanilla bean halved and seeded

Preparation:

  1. Bring Sugar, water and vanilla to boil. Cool

Sherbet Abbreviations:

Coconut 1

  • 2 liter               Sherbet base
  • 800 ml             Milk
  • 200 ml             Coconut cream
  • 5 packets         Cocos

Coconut 2

  • 250 ml             Coconut cream
  • 125 ml             Mineral water
  • 1 tbsp              Rum
  • 2                      Egg white
  • 100 g               Sugar

Preparation:

  1. Combine coconut cream, mineral water, and rum
  2. Beat sugar and egg white to light snow
  3. Combine and freeze

Lime                  

  • 3 liter               Sherbet base
  • 1 liter               Lime juice
  • 1 liter               Sour sop juice
  • 5                       Lime zest

Sour sop lime            

  • 1.3 liter           Sherbet base
  • 75 ml              Lime juice
  • 2 kg                 Sour sop puree
  • 5                      Lime zest

Chocolate

  • 1 liter               Sherbet base
  • 1 liter               Cacao syrup
  • 2                       Egg white

Strawberry

  • 1.3 kg              Sherbet base
  • 2 kg                 Strawberry puree
  • 2                      Lime juice 

Mango

  • 1.3 kg             Sherbet base
  • 2 kg                Mango puree
  • 75 ml             Lime juice
  • 2                     Lime juice

Tamarillo

  • 1.3 kg              Sherbet base
  • 2 kg                 Tamarillo puree
  • 75 ml              Lime juice
  • 2                      Lime zest

Pineapple

  • 1.3 kg             Sherbet base
  • 2 kg                Pineapple puree
  • 75 ml              Lime juice
  • 2                      Lime zest
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