Caramel Pisang Ijo Ice Dessert
Traditional Banana Rolls with Caramel Sauce
| 1 |
To prepare the green banana wrap, combine the flour, tapioca starch, egg, milk powder, pandan juice, pandan extract, and salt. Mix until smooth and free of lumps.
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| 2 |
Heat a non-stick pan and pour in a thin layer of batter. Cook until set but still soft and pliable. Remove from the pan and set aside.
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| 3 |
Place a boiled banana on each wrapper and roll tightly. Set aside.
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| 4 |
To prepare the rice porridge, combine the rice flour, glutinous rice flour, milk powder, salt, pandan leaves, and water. Cook over medium heat while stirring continuously until thick and fully cooked.
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| 5 |
To prepare the caramel sauce, combine the palm sugar, granulated sugar, butter, cornstarch, milk powder, and water. Cook over medium heat, stirring constantly until smooth and slightly thickened.
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| 6 |
Slice the green banana rolls into bite-sized pieces.
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| 7 |
Assemble the dessert by placing the rice porridge at the bottom of a serving bowl, followed by shaved ice and sliced green banana rolls. Generously drizzle with the caramel sauce.
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| 8 |
Garnish with pandan leaves and serve immediately.
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Serve well chilled for the perfect balance of creamy, sweet, and refreshing flavors. Enjoy the combination of soft pandan banana rolls, silky rice porridge, shaved ice, and rich caramel sauce as a delightful tropical dessert. Garnish with fresh pandan leaves for an elegant finishing touch.
| 1 |
To prepare the green banana wrap, combine the flour, tapioca starch, egg, milk powder, pandan juice, pandan extract, and salt. Mix until smooth and free of lumps.
|
| 2 |
Heat a non-stick pan and pour in a thin layer of batter. Cook until set but still soft and pliable. Remove from the pan and set aside.
|
| 3 |
Place a boiled banana on each wrapper and roll tightly. Set aside.
|
| 4 |
To prepare the rice porridge, combine the rice flour, glutinous rice flour, milk powder, salt, pandan leaves, and water. Cook over medium heat while stirring continuously until thick and fully cooked.
|
| 5 |
To prepare the caramel sauce, combine the palm sugar, granulated sugar, butter, cornstarch, milk powder, and water. Cook over medium heat, stirring constantly until smooth and slightly thickened.
|
| 6 |
Slice the green banana rolls into bite-sized pieces.
|
| 7 |
Assemble the dessert by placing the rice porridge at the bottom of a serving bowl, followed by shaved ice and sliced green banana rolls. Generously drizzle with the caramel sauce.
|
| 8 |
Garnish with pandan leaves and serve immediately.
|
Serve well chilled for the perfect balance of creamy, sweet, and refreshing flavors. Enjoy the combination of soft pandan banana rolls, silky rice porridge, shaved ice, and rich caramel sauce as a delightful tropical dessert. Garnish with fresh pandan leaves for an elegant finishing touch.
