Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia.
Like green tea, banana leaves contain large amounts of polyphenols, including EGCG. They also contain polyphenol oxidase, an enzyme that produces L-DOPA, a treatment for Parkinson’s disease.
In Indonesia, most people used banana leaf in cooking such as pepes and botok; They wrap the food using banana leaf then steamed, boiled, or grilled it on charcoal. Banana leaves are also used to wrap several kinds of snacks, such as nagasari or kue pisang and otak-otak, and also to wrap pressed sticky-rice such as lemper and lontong.
In Java, banana leaf is also used as a plate in shallow conical bowl called “pincuk”, usually to serve pecel or rujak cingur. The pincuk secured with lidi semat (small thorn-like pins made from the coconut-leaf midrib). The pincuk fit in the left palm, while the right hand is used to consume the food. It also functions as a traditional disposable take-away food container. The cleaned banana leaf is often used as a placemat; cut banana-leaf sheets placed on rattan, bamboo or clay plates are used to serve food. Decorated and folded banana leaves on woven bamboo plates are used as serving trays, tumpeng rice cones, and holders for jajan pasar.
Kolak Pisang is easy to make and we usually make it in Ramadhan. Or you can make it for your dessert on special event or when you have some friends come over for lunch or dinner. You just need coconut milk and palm sugar then you can fill it with banana, pumpkin, sweet potato, cassava and anything similar that you like.
4 frozen banana (in Indonesia, you can use fresh banana)
200 gr pumpkin
500 gr palm sugar
100 gr sugar
1 pandan leaf
1 tsp salt
1.000 ml water
600 ml coconut milk
Boil water, sugar and banana for about 1 hr. Add pumpkin and cook until tender.
This time, a dear friend of mine who is also one of the administrator of idfb (Indonesian Food Blogger), Elsye Suranto, the author of Sarang Japati agreed to be a guest writer on my blog. Let me introduce you with Elsye, tough mom with two homeschooling kids. While she’s busy with her job in the office and idfb, she’s still got time to cook for the family. And she’s got a good eye in her photography work.
Don’t forget to visit her blog, you’ll be amaze with it.
Walaupun Ramadhan sudah lewat tapi beberapa hari lalu salah satu teman membagikan labu dari kebunnya sendiri. Lumayan besar dan saya pun kebingungan untuk mengkaryakan. Biasanya bila Ramadhan tiba berbagai macam kolak sudah ada di daftar menu bulan itu. Walau sebenarnya bisa membeli, tapi ada kalanya saya lebih suka membuat sendiri.
Nah karena saya masih punya banyak stok labu, terpikir untuk membuat kolak sederhana campuran labu dan pisang. Sepertinya tak perlu susah mencari bahan lainnya. Gampang pula proses membuatnya.
Kolak Labu Pisang
1/4 buah labu kuning atau sesuai selera
3 buah Pisang raja
4 gundu gula merah
100 gr gula pasir
550 ml air (sesuai selera)
Cara Membuat :
1. Potong-potong labu berbentuk kotak
2. Potong pisang serong
3. Rebus air bersama gula dan garam plus masukan dan pandan
4. Masukan labu kemudian pisang
5. Rebus sampai matang, cicipi
6. Siap dihidangkan
Walau cukup sederhana, kolak pisang labu ini enak dinikmati dengan tambahan es batu.
Last week I was had a picnic at the park with some friends. Didn’t know yet what to bring, until the last day I choose to make amris. Already prepared it in the morning before the day. But at night, when I went for shopping, I met one of my friend who will come to the park tomorrow and she said she want to bring risoles, the same as me 🙁 Wow, should made another food, I decided to bake some bread. I remember the bread that was posted by mbak Hesti from Hesti Kitchen. It’s really challenging me. And some of my friends ever asked me to bring banana chocolate bread that I ever posted here. I would make bread with the same filling but different in bread recipe. And I made roti sobek as well with cheese, chocolate and choco cheese filling. And for the banana bread I made with different shape with the one that I ever made before.
I got this recipe from my friend’s blog “pawonike“. This special bread is still moist even you let it until the next day.
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
200 ml cool water
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 40-50 gr of dough and make a small ball. Set aside for about 10 minutes.
5. Form any shape you like, I just make round shape and put nuttela and banana inside. Put in a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180’C. Before put the those dough into the oven. Polish the top of the dough with egg yolk and I put some chocolate sprinkles.
7. Put in the oven until golden brown about 20 minutes.