Kuih Lepat Pisang

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.

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.


  1. Hello ,how r you ?
    wa! this banana coconut kueh look very nice.

    This month BREE # 7 March tittle is " My Favourite Traditional Kueh " . Welcome to join & link to this event.
    Thanks for sharing ~

    Our ref : http://xucaca-life.blogspot.com/2015/03/ondeh-ondeh-march-2015-my-favourite.html?utm_source=BP_recent

  2. Hi kristy, so sad to hear about friend, but I am sure he is finally at peace and no longer in pain. take care

  3. Hey, Kristy, haven't had this kuih for a long, long time.... yum!

  4. Sorry to hear about your friend :-(( And that's really sweet and kind of you helping the family through this difficult time.
    The kuih with banana filling looks very delicious!

  5. Sorry to hear that. Hope you and ur hubby is getting better now.
    this kuih really looks nice,thanks for sharing

  6. 谢谢你的分享与连接。。

  7. Hi Kristy,

    I hope that your husband is feeling better now.

    We are cooking or baking with banana at LTU this month. http://fuzzymazing.blogspot.sg/2015/03/little-thumbs-up-event-march-2015.html

    Would you like to mention us in your post and link with us?



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