Banana Rai Recipe

Ingredients

• Dark red / ripe banana kepok, peeled - 4 pieces
• Water, for boiling - 1 liter
• Pandan leaves, for boiling - 1 sheet
• Flour Dough:
• White rice flour - 100 grams
• Water whiting - 1 tsp
• Salt - 1/2 tsp
• Pandan paste - 1 tsp
• Water - 75 ml
• Blend:
• Half old coconut, grated lengthwise - 1/4 grain
• Salt - 1/4 tsp
• Brown Sugar Sauce:
• Brown sugar, fine comb - 100 grams
• Water - 100 ml
• Granulated sugar - 25 grams
• Salt - 1/4 tbsp
• Pandan leaves, chopped - 1 sheet
• Maizena, dissolved in 25 ml of water - 1 tsp
• Buy ingredients and cooking utensils

Plans

• Coating: Mix all the topping ingredients and steam for 15 minutes until cooked. Lift. Set aside.
• Brown Sugar Sauce: In a saucepan, combine all the brown sugar sauce ingredients and cook over low heat, stirring constantly until thickened. Remove and strain (remove the dregs/dirt). Set aside.
• In a bowl, mix all the flour mixture ingredients. Mix well until it becomes a thick dough.
• In a saucepan, bring the water along with the pandan leaves to a boil.
• Take 1 banana. Dip it into the thick flour mixture and then immediately put it in the boiling water. Do this until all the bananas are gone. Cook until the bananas are ripe and float. Lift and drain.
• Roll the bananas in the grated coconut. Do this until all the bananas are covered. Cut bananas.
• Place the bananas on a serving plate. Sprinkle with brown sugar sauce.
• Ready to be served.
• As soon as the bananas are removed and drained (from the boiling process), immediately roll them / coat them with grated coconut so that they stick easily.

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