Bismillahirahmanirohim
Assalamualaikum, my friends returned with me on Wednesday, the last week of our practice, and I will share everything I will do while in the kitchen. Today I will finish our preparen yesterday, namely banana ijo in the morning, I will immediately work on the ingredients of banana ijo, that is
* INGREDIENTS
1. Finger bananas or large bananas with skin .12
* DOUGH
2. All purpose flour 250 g
3. White sugar 50 g
4. 30 ml coconut or vegetable oil
5. Water 400 ml
6. Pandan essence 1/2 tsp
7. Green food coloring 1/2 tsp
8. Salt 1 pinch
* COCONUT SAUCE
9. 250 ml coconut milk
10. Rice flour 50 g
11. White sugar 50 g
12. Pandan leaf, bruised 1
13. Pinch salt to taste 1
* PROCEDURE:
1. Steam bananas for 30 minutes. Cool to room temperature. Peeled.
2. For the dough combine all ingredients and bled well. Knead dough into a smooth, soft, elastic dough. Press evenly into a 4cm thick disk.
3. Place dough into a steamer and steam for 70 minutes or until the longer sticks stick to the steamer. Cool to room temperature.
4. Knead dough again into a smooth, soft elastic dough. This will take a few minutes.
5. Divide dough into small balls @ 50g each. Roll into 2 mm thick x 10 cm squares
6. Place one banana at the edge of the dough.gold fold around the banana and reshape into a banana shape. Allow to rest in cool place for 15 minutes. Carefully cut the bananas into even 2 cm thick slices.
7. For the coconut sauce combine all ingredients in saucepan, whisk well and bring to a slow boil; simmer over very low heat while frequently whisking until sauce lightly thickens. Cool to room temperature.
8. Place a three-table spoon of coconut sauce into a deep serving bowl. Cover with a generous amount of shaved or fined crushed ice. Evently drizzle with condense milk and red syrup
Wassalamualikum warahmatullahi wabarakatuh.
#Culinary art !!
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