Pudding & Dessert
Es Pisang Ijo (Makassar-Style Green Banana Ice Dessert), Refreshing and Rich
Prep
25 min
Cook
40 min
Servings
6
Level
Medium
Es Pisang Ijo is a legendary dessert from Makassar featuring sweet bananas wrapped in a chewy green dough, topped with soft rice porridge (bubur sumsum) and sweet red syrup, then finished with shaved ice and sweetened condensed milk. The combination of chewy, soft, and cool refreshing textures is truly addictive, especially when enjoyed on a hot afternoon.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 6 pieces ripe plantains or kepok bananas
- 250 grams rice flour
- 50 grams sago or tapioca flour
- 300 ml liquid coconut milk
- 100 ml suji leaf extract or pandan paste
- 2 leaves pandan leaves
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 100 grams rice flour (for the rice porridge)
- 500 ml liquid coconut milk (for the rice porridge)
- 1/4 tsp salt (for the rice porridge)
- 150 ml cocopandan syrup or red syrup
- 100 ml sweetened condensed milk (white)
- to taste shaved ice or ice cubes
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👩🍳 Instructions
- 1 Steam the plantains or kepok bananas for 10–15 minutes until cooked and slightly soft, but not mushy. Set aside and let cool.
- 2 Make the green dough: combine the rice flour, sago flour, liquid coconut milk, suji leaf extract or pandan paste, pandan leaves, salt, and sugar in a pot.
- 3 Cook the dough over low heat, stirring constantly to prevent lumps, until it thickens and is fully cooked, about 8–10 minutes. Remove from heat and let cool slightly until just warm.
- 4 Take a sheet of plastic wrap or banana leaf and lightly grease it with oil so the dough doesn't stick. Take enough of the green dough, flatten it, then wrap one steamed banana inside until fully covered.
- 5 Steam the wrapped bananas again for 15–20 minutes so the green coating cooks through and sets completely. Remove, let cool, then slice into pieces as desired.
- 6 Make the rice porridge (bubur sumsum): combine the rice flour, liquid coconut milk, and salt in a pot. Cook over low heat, stirring constantly, until thickened and cooked through, about 10 minutes. Remove from heat and set aside.
- 7 Prepare serving bowls, arrange the sliced pisang ijo, then ladle over enough rice porridge to cover.
- 8 Add shaved ice or ice cubes on top, drizzle with cocopandan syrup or red syrup, then pour over sweetened condensed milk to finish.
- 9 Serve the Es Pisang Ijo right away while it's cold and refreshing.
💡 Tips
• Choose bananas that are fully ripe but still slightly firm so they don't fall apart when wrapped and steamed.
• Make sure the green dough is cooked until it's really thick before wrapping the bananas — this is the key to a coating that won't stick and is easy to shape.
• Use real suji leaves for a more natural green color and distinctive fragrant aroma, or combine them with a bit of pandan paste for a deeper color.
• The rice porridge (bubur sumsum) is best made close to serving time so it stays soft and doesn't thicken too much before serving.
📊 Nutrition Facts / serving
285 kkal
Calories (kcal)
4 gramg
Protein
9 gramg
Fat
48 gramg
Carbs
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