Pisang Epe: Makassar Pressed Grilled Banana
Makassar's signature flattened, grilled bananas with palm sugar syrup and ice cream.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 8 ripe plantains
- Palm sugar syrup: 200 g palm sugar, 100 ml water, pandan leaf
- Vanilla ice cream
- Grated cheese (optional)
👨🍳 Instructions
- Grill plantains until softened and slightly charred.
- Press each banana flat using a press or the back of a knife.
- Mato palm sugar syrup by boiling palm sugar, water, and pandan until dissolved.
- Place pressed bananas on a plate.
- Drizzle with palm sugar syrup.
- Top with a scoop of ice cream and grated cheese if desired.
❓Frequently Asked Questions
What is Pisang Epe: Makassar Pressed Grilled Banana?
Makassar's signature flattened, grilled bananas with palm sugar syrup and ice cream.
Where does Pisang Epe: Makassar Pressed Grilled Banana come from?
Pisang Epe: Makassar Pressed Grilled Banana originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Pisang Epe: Makassar Pressed Grilled Banana difficult to make?
Pisang Epe: Makassar Pressed Grilled Banana requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Pisang Epe: Makassar Pressed Grilled Banana?
Store leftover Pisang Epe: Makassar Pressed Grilled Banana in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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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.