This is another dish that I learned to make at Bamboo Shoots Cooking School. It is a different type of dessert to what we are used to at home, but I really enjoyed it. In Bali in is called Risang Rai. I just love the way that Balinese use banana leaves to decorate plates or to wrap food, it just looks so lush.
I will share the recipe as I learned to make it and add a few of my own suggestions at the bottom of this post. The batter is made from rice flour which I don’t usually use in my cooking but on this occasion I would rather stay true to the recipe.
As you can see from the pictures, it looks very delicious and it was. The coconut that we used was freshly grated coconut… I know, totally awesome! But not that practical at home right? Instead I suggest buying the moist coconut or adding a little liquid such as water or coconut milk to make the coconut moist.
I will make this dessert at home again and maybe add my own twists. Irma the cooking teacher also suggested that it is a really great dish with pineapple as well.
- 200gr rice flour
- ½ teaspoon salt
- 8 small banana's (lady fingers ideal)
- 2 litre's water (to boil the banana)
- pandan leaf (from pandanus tree) - optional
- 200gr grated coconut (or desiccated or shredded)
- 150gr palm sugar or coconut sugar
- 150gr water
- ½ teaspoon vanilla extract
- Put the 2 litre's of water in a large pot over a medium heat and bring to the boil with the pandan leaf (about 10cm of the leaf).
- In the mean time mix the rice flour with the salt and water, mix together until smooth.
- Peel the banana's and dip into the batter, covering the banana's with the batter.
- With tongs place the banana's one by one into the boiling water and let cook for 3 minutes.
- Remove the banana's from the water and roll in the grated coconut.
- To make the sauce mix all the ingredients together in a small saucepan and simmer over a medium heat.
- Stir and simmer for 5 minutes or until the sauce thickens.
- Place the banana's on a plate and serve with the sauce.
Here are a few of my suggestions to change or improve the recipe:
- Use heated natural maple syrup for the sauce
- Try vanilla bean instead of pandan leaf
- Moisten the shredded coconut or buy moist coconut
- Sprinkle a little cinnamon into the batter
- Use the same recipe for pineapple