Pisang Rai

Boiled banana's coated in fresh coconut.

Ingredients


  • 4 lady finger bananas (sliced each into four pieces on the slant)
  • 6 tblsp plain flour
  • 2 tblsp cornflour
  • caster sugar (enough to sweeten batter, about 2 tablespoons, or to your taste)
  • 1 coconut (halved, flesh removed and finely grated)
  • 100 g palm sugar

Method

  1. Start by boiling some off the palm sugar 50g with a very small amount of water, until it turns to a syrup, set aside.
  2. In a bowl whisk the two flours with the sugar and adding enough water to make a smooth paste.
  3. With a boiling pot of water, coat the bananas in the batter, best to do this in two batches.
  4. Using a set of tongs lower half the battered bananas into the boiling water, and allow about 5 minutes at a rolling boil.
  5. Removing with the tongs place on kitchen paper to absorb excess water, and then thoroughly coat the banana in the grated coconut, again using the tongs is the easiest way.
  6. Arrange on a plate or some banana leaf, add some crushed palm sugar over each one, and drizzle the syrup over or around the plate.




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