Recipe

KUEH PISANG (Banana Parcels)

These sweet little parcels of sliced banana set in pea flour require a special flour labeled tepong hoen kwe. This flour is made from powdered green mung beans; when cooked it turns into a thick, pale green paste. Arrowroot or cornstarch (corn flour) with a few drops of green food coloring can be substituted, or alternatively a few of pandan essence with rice or water chestnut flour.




Ingredient:
5 large bananas
¬2/3 cups (4 oz/125 g) green mung bean flour
1/3 cups (3 oz/90 g) sugar
Large pinch of salt
2 ¾ (22 fl oz/680 ml) thin coconut milk
1 ¾ (12 fl oz/440 ml) water
Banana leaves or aluminum foil
Thread or toothpicks

How to make:

• Place the whole bananas in a steamer and steam for about 10 minutes until softened. Set aside.

• Combine the flour, sugar, salt, coconut milk and water in a saucepan and bring to the boil, stirring constantly. Continue to cook gently, stirring, until the mixture turns thick and become transparent.

• Peel and slice the bananas. Cut the banana leaves or aluminum foil into 6-in (15 cm) squares and brush with clean vegetable oil. Place a small spoonful of the mixture on each; top with a piece of banana and another spoonful of the flour mixture. Wrap into a small square parcels and secure with cotton thread or wooden toothpicks. Set aside to cool, then refrigerate until they are completely set. Serve as a snack or for dessert.

SERVES 6-8