Last week, hubby & I has been busy helping in our friend's funeral. Yes, our friend has finally past away on last Monday due to heart failure after the by passed operation 7 days before he left us. It was so sudden. No one has ever expected it. Hubby is very very sad and it will take some time for him to get over it. And somewhere last week, we went to our friend's orchard for harvesting. Since his son is busy with the funeral, we are just trying to lend him a helping hand. We sold most of the harvest, cempedak, pineapple & bananas. Durian is yet in season. I got myself some
pisang tanduk (plantain bananas), lemongrass, a Sarawak pineapple, some calamansi & whole lot of bird eye chilies to bring home with me. And this is what I did with the
pisang tanduk. Actually, deep frying is the best recipe for
pisang tanduk but its not healthy to consume often then. So, I finally decided to make something out of steaming and here it is bananas folding in banana leaf. This is one of the many tradition Malay food made out of steaming in coconut mixture which is so delicious. And suitable for all range of people.
And here's what I did.
Ingredients :
125gm rice flour
70gm tapioca flour
125gm sugar
1/2tspn salt
1 cup thick coconut milk
2 cups water
3
pandanus leaves
or a few drops of pandanus essence
*1
banana plantains (pisang tanduk), sliced into pieces
* 12 pieces banana leaves, soften it with hot water then wipe dry
* cooking oil for coating the leaves (optional)
Method :
(1) combine all ingredients and whisk till smooth.
(2) add in pandanus leaves and cook over medium heat till mixture became thick. Off the heat once the mixture starting to thicken and keep stirring till mixture turn into smooth thick paste. Discharge the pandanus leaves.
TO ASSEMBLE
Place a tablespoon of thick paste onto
banana leaf then in a slice of banana and cover it with another spoon of
thick paste. Wrap banana leaf by folding one side to the other, then
fold both end to secure leakage ,looking like a parcel. Finally, steamed parcel for 15 minutes and cool for 30 minutes before serving.
The parcel should be looking neat and nicely sealed in this way.
Thank goodness there's no leakage from the parcel after steamed. However, this kuih is best to serve after cooled cause the texture became more bouncy & springy then.
Hubby had never tried this kind of kuih before. He even asked where about I bought them !
haha..... I, of course, gave him our home address and he gives me a look back.
" Yeap, I made them !" haha.... Honestly, the combination of this kuih is absolutely perfect. The plantain banana turned out to be so delicious and not overly soft. It tastes a little bit between sweet & tangy. Very interesting indeed. I'm sure you guys will love it too.
