Ingredients:
1.5 cups glutinous
Rice flour
1/2 cup thick coconut milk (use packet coconut cream)
2 tbsps sesame seeds
1 egg
1/2 cup water
150 g grated coconut
80 g palm sugar or gula melaka, grated finely
100 g rolled oats
3 cups oil
8-10 small bananas, peeled
1. Mix flour, coconut milk, sesame seeds, egg and water to form a batter.
2. Dry-fry coconut, sugar and oats together for about 20 mins or until fragrant.
3. Heat oil in pan over a high fire and coat bananas with coconut mixture. Once oil is smoking, dip bananas in batter and deep-fry until golden, about 2 to 3 mins. Drain on kitchen paper ans serve when slightly cool.
Ingredients:
2 cups rolled oats
1 tablespoon wheat bran
4 cups water
1 tablespoon lemon rind, finely grated
1 tablespoon orange rind, finely grated
1/2 cup freshly squeezed orange juice
2 tablespon honey
1/2 teaspoon cinnamon
4 bananas, peeled, sliced
2 cups low-fat yoghurt
Combine rolled oats, wheat bran, water, lemon and orange rind in a saucepan, stir well, cover and cook slowly until mixture begins to boil. Give the mixture a good stir, turn heat down and cook for a further 5 mins or until porridge begins to thicken. Turn off heat, leave the porridge covered and stand for at least 5-10 mins while you prepare the bananas.
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Ingredients:
3/4 cup unbleached wholemeal self-raising flour
1.25 cups unbleached plain self-raising flour
1/4 teaspoon mixed spice
1/4 teaspoon ground ginger
3 bananas, peeled, chopped
1 cup chopped dates
2 tablespoons finely chopped
Glace ginger
1/4 cup chopped almonds
1 tablespoon lemon or orange rind, fienly grated
1/4 cup grapeseed oil or vegetable oil
1/2 cup apple juice concentrate
1 cup low-fat soy milk or low-fat milk
3 eggs whites or 2 whole eggs
1 banana extra, peeled and cut into 12 round slices
Preheat oven to 180 C and lightly oil a muffin tray. Sift the dry ingredients into a large bowl. Add bananas, dates, ginger, almonds and lemon or orange rind.
In another bowl, combine the oil, apple juice concentrate, soy milk/low-fat milk and egg whites/whole eggs and beat together well.
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Those who have lived in a banana-growing area will know that Europeans and North Americans have scarely any notion of the variety of size, colour, texture and flavour to be found among bananas, or of the number of different ways there are to cook and eat them. The problem is, of course, that only a few varieties travel well; it is uneconomic to ship fruit that bruishes too easily or ripens uncontrollably fast. There are said to be more than 40 different kinds of banana in Indonesia, though many of the best cultivars are members of the same species, M. sapientum.
250 g (8 oz) rice flour
60 g 92 oz) cornflour
2 large bananas
2 cups thick santen (coconut milk)
4 tbs granulated sugar
Pinch of salt
Sift the rice flour and cornflour together into a mixing-bowl, and add a pinch of salt. Heat the santen in a saucepan with the sugar; stir until the sugar is dissolve d, but do not let the santen boil. Peel the bananas and cut each one into three, crosswise. Then cut each piece of banana lengthwise in half. Mix the warm santen into the flour to make a smooth batter.
This is another of those Indonesian dishes that should be cooked in banana leaves. However, you can manage perfectly well with a heatproof souffle dish or pudding basin. (more…)
Jantung means ‘heart’, and the heart of a banana is the long heavy spike of the withered flowered, cut after the combs of young fruit have become firmly set. Lawar means ’sliced thinly’
1 jantung pisang (see above)
3 shallots, sliced
1 cup thick, from half a coconut or 180 g (about 6 oz) desiccated coconut
Salt and white pepper
Discard the outer petals of jantung until you get into inner layers of petals which are paler in colour. Then put the whole flower-spike into a large saucepan half-filled with boiling water, bring it back to the boil and cook for 15 minutes. Take it out of the saucepan to cool while you make the santen. Put the santen in a saucepan with the sliced shallots and salt. Bring these ingredients very slowly to the boil while you sliced the jantung pisang into small flat quarter-rounds. (more…)
Ingredients:
