Banana Crapes Filling Recipe

Banana Crapes filling Recipe

Ingredients:
250 gr flour
1 teaspoon salt
1 / 2 teaspoon vanilla
2 eggs
400 ml thick coconut milk, if less liquid can be added

For fillings:
8 pcs banana, split lengthwise
100 gr brown sugar
1 / 2 teaspoon vanilla
2 tablespoons margarine (to taste)

Directions:
Make pancakes: Combine flour, salt, sifted, holes in the middle. Add the eggs and vanilla. Pour the coconut milk little by little, stirring with a whisk hand from the center to the edge until blended. Filter to obtain a soft dough. Heat a frying pan with a diameter of 20 cm non-stick pan pour the batter and make pancakes as thin as possible. Set aside.

Make make filling:
Fried bananas with butter until golden yellow. Remove and drain. Roll each piece of banana in brown sugar until blended.
Take a piece of crape place a piece of banana and roll triangles. Serve while warm or cold.
Serves 6

Cinnamon-flavored Banana Fritter

Hot and Cold! This is my favorite dessert. It served with ice cream, and topped with vanilla sauce or honey and sprinkled with chopped nuts [pecans, almonds]. Back to the history, bananas a fruit that is always available all year round, especially in tropical countries. Beside delicious fruit ingredient, other parts of the tree can also be used such as leaves for various cooking purposes. Ancient times before there was plastic, the banana leaf is a widely used for food wrapping materials. Now when a lot of modern stuff, banana leaves into a rare material.

Back to bananas! Many desserts use Banana as main ingredient to create flavor like grilled banana with cheese, banana cake, banana juice etc. Today I want to share the recipe how to make Cinnamon-flavored Banana Fritter "Pisang Goreng Rasa Kayu Manis".


Ingredients:

• 2 Ripped bananas, sliced
• 4 Tablespoons rice flour
• 2 Tablespoon plain flour
• 1 tsp Cinnamon powder
• 1 tsp White Sugar
• Water as needed
• Cooking oil to fry

Cooking Method:

1. Combine flour, cinnamon and sugar in medium mixing bowl.
2. Add water as needed [don’t to watery, just nice like making dipping batter].
3. Cut banana into 1cm sliced and dipped into the mature.
4. Heat oil in the frying pan or a wok and start fry the bananas until golden in color about 3-4 minutes.
5. Remove from pan, put in appropriate dessert dish and serve with vanilla ice cream while hot and topped with desire sweet sauces.

Serving 2-4 portions

Sweet Potato and Banana in Sweet Coconut Milk Sauce - Kolak Ubi dan Pisang

Kolak” [coconut milky dessert] is typical Indonesian food material consisting essentially of yam, banana, coconut sugar and pandan leaves. Kolak is a dessert that is usually served hot. But I prefer it served cold which refrigerated after cooking. In Indonesia, more people make Kolak during Ramadhan fasting and it served when fasting break. But of course it can be found many traditional Indonesian restaurants when out of season.

Recipe

Ingredients:
1 ea. Sweet Potato, cut cube
2 ea. Banana, cut into 1 cm
350 ml Coconut Milk, medium thick
450 ml Water
200 gr Palm Sugar

1 Tbs white Sugar
1 tsp Vanilla extract
2 ea. Pandan leaves

Cooking Method:
In a medium sauce pot, bring sweet potatoes to boil together with pandan leaves. Cook about 10 munities or until sweet potatoes half
cooked. Add sugar and coconut milk. After adding coconut milk, keep stiring to avoid sauce from separation. Lastly drop in banana, cook for little while and serve hot.

Kolak usually to be served hot, but also nice to be served cold. I personally like it to be cooled or kept refrigerated before serving.