Es Pisang Ior: Bandung Banana Ice
Premium version of Bandung's es banana ijo with matcha and red bean.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 4 ripe bananas
- 100g glutinous rice flour
- Green food coloring
- 200ml coconut milk
- 100g red beans (cooked)
- 2 tbsp matcha powder
- Condensed milk
- Ice cubes
👨🍳 Instructions
- Wrap bananas in green-tinted glutinous rice batter
- Steam for 15 minutes
- Slice into rounds
- Mato matcha coconut milk: mix coconut milk with matcha
- Assemble: ice, banana slices, red beans
- Drizzle with matcha coconut milk and condensed milk
❓Frequently Asked Questions
What is Es Pisang Ior: Bandung Banana Ice?
Premium version of Bandung's es banana ijo with matcha and red bean.
Where does Es Pisang Ior: Bandung Banana Ice come from?
Es Pisang Ior: Bandung Banana Ice originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Es Pisang Ior: Bandung Banana Ice served hot or cold?
Es Pisang Ior: Bandung Banana Ice is typically served cold with ice. The refreshing taste makes it perfect for tropical Indonesian weather.
Is Es Pisang Ior: Bandung Banana Ice difficult to make?
Es Pisang Ior: Bandung Banana Ice requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Es Pisang Ior: Bandung Banana Ice?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Es Pisang Ior: Bandung Banana Ice?
Store leftover Es Pisang Ior: Bandung Banana Ice in an airtight container in the refrigerator for up to 1-2 days. For best taste, consume fresh.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.