📝 About This Recipe
Hailing from the coastal city of Makassar in South Sulawesi, Es Pallu Butung is a timeless Indonesian treasure that balances the natural sweetness of steamed bananas with a velvety coconut custard. Unlike its cousin 'Es Pisang Ijo', this version showcases the purity of the fruit without a flour crust, allowing the tender texture of the bananas to shine. It is a cooling, comforting masterpiece often served during Ramadan or as a refreshing antidote to a tropical afternoon.
🥗 Ingredients
The Banana Base
- 6-8 pieces Ripe Raja Bananas (Plantains) (Ensure they are ripe but firm with yellow skins and black spots)
- 1 liter Water (For steaming)
The Silk Custard (Bubur Sumsum)
- 100 grams Rice Flour (Sifted for a smooth texture)
- 700 ml Thick Coconut Milk (Fresh is best, or high-quality canned coconut milk)
- 50 grams Granulated Sugar (Adjust to taste)
- 1/2 teaspoon Salt (Crucial to balance the sweetness)
- 2 pieces Pandan Leaves (Tied into a knot to release aroma)
Assembly and Toppings
- 150 ml Cocopandan Syrup (The signature bright pink Indonesian syrup)
- 4 cups Crushed Ice (Or shaved ice for a finer mouthfeel)
- 4 tablespoons Sweetened Condensed Milk (Optional, for extra creaminess)
👨🍳 Instructions
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1
Prepare your steamer by bringing water to a rolling boil over medium-high heat.
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2
Place the whole, unpeeled bananas into the steamer basket and steam for 10-15 minutes until the skins darken and the fruit softens slightly.
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3
Remove the bananas from the steamer and let them cool until safe to handle. Peel the skins and slice the bananas diagonally into 2-cm thick medallions. Set aside.
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4
In a heavy-bottomed saucepan, combine the rice flour, sugar, and salt. Whisk them together while dry to prevent clumping.
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5
Slowly pour the coconut milk into the saucepan while whisking constantly. Ensure the flour is fully dissolved and the mixture is completely smooth before turning on the heat.
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6
Add the knotted pandan leaves to the coconut mixture for that quintessential Southeast Asian fragrance.
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7
Turn the heat to medium-low. Cook the mixture, stirring continuously with a wooden spoon or silicone spatula, making sure to scrape the bottom and corners of the pan.
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8
Continue cooking for about 8-10 minutes. The custard will thicken significantly and start to look glossy (bubbling gently like lava).
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9
Once the custard has reached a thick, porridge-like consistency, remove the pandan leaves and turn off the heat. Let it cool slightly.
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10
To assemble, take a serving bowl and place a generous dollop (about 3-4 tablespoons) of the warm coconut custard at the bottom.
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11
Arrange a portion of the sliced steamed bananas on top of the custard.
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12
Add a generous mound of crushed or shaved ice over the bananas.
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13
Drizzle the vibrant pink cocopandan syrup over the ice, allowing it to bleed down into the white custard.
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14
Finish with a light drizzle of sweetened condensed milk if desired for a richer flavor profile.
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15
Serve immediately while the contrast between the warm custard and the freezing ice is at its peak.
💡 Chef's Tips
Always use 'Pisang Raja' or 'Pisang Kepok' as they hold their shape during steaming; Cavendish bananas will become too mushy. To prevent lumps in your custard, always mix the flour and cold coconut milk before applying heat. If you cannot find Cocopandan syrup, you can substitute with grenadine or raspberry syrup mixed with a drop of pandan extract. For an extra smooth custard, pass the finished mixture through a fine-mesh sieve while it is still hot. Keep the steamed bananas at room temperature; refrigerating them before assembly can make them turn tough.
🍽️ Serving Suggestions
Serve in a wide glass bowl to showcase the beautiful layers of white custard and pink syrup. Pair with a side of salty fried snacks like 'Bakwan' (vegetable fritters) for a classic Indonesian sweet-and-savory contrast. Add a spoonful of cooked pearl sago or grass jelly for extra textural variety. Enjoy as a 'Takjil' (fast-breaking snack) alongside a warm cup of jasmine tea. For a modern twist, garnish with a sprig of fresh mint or toasted sesame seeds.