Hi Friends!
Another freezing day we are having here. Altho warmer than yesterday, it’s still -29C as opposed to -39C, but my gosh, can’t feel the difference. Regardless heater stays at 23C, with the freezing air blowing to the house, inside feels freezing too 🤣
Last night I prepared grilled banana for our dessert. Growing up and to this date, it is one of my favorite childhood dessert. Whenever we visit my family in Indonesia, my oldest sister would always try to get it for me 😍 Love it so much. Wish there’s street vendors in Canada, offering various goodies 🤣 No. Not food trucks. Too fancy. Food hawkers! Life (in Canada) would be better 🤣🤣🤣🤣
Anyhoo! Recipe!
2 bags of frozen saba banana, thawed for 30 mins
Unsalted butter, optional
1/2 can of coconut cream
1/4-1/2 c water
1/2 c dark brown sugar
1/3 c sugar
2 pandan leaves, knotted
A generous pinch of salt
1-2 tbsp cornstarch diluted in 2-3 tbsp water
Preheat your panini griller, then lay an aluminum foil
Brush foil with unsalted butter, lay 4-5 bananas (depending on how big your griller is tho), then lay another foil on top of the banana, close the griller. You do want to press the banana, to get the same look and texture as Pisang Gapit, this specific grilled banana from my hometown in Kalimantan.
After 5 mins, flip the bananas, continue grilling until desired brownes (brown and firm would be the best texture and look – not soft banana, please!)
Meanwhile, bring coconut cream, sugar, salt and pandan to boil, then thicken with diluted cornstarch
Take off banana from the griller, push a fork in and cut the banana using ✂️ (yes you can use knife, but it’s more authentic with scissors – for me, as that’s how the vendors would do it 🤣)
Drizzle with sauce and serve immediately
Enjoy!
Pisang Gapit
Ingredients
- 2 bags of frozen saba banana thawed for 30 mins
- Unsalted butter optional
- 1/2 can of coconut cream
- 1/4-1/2 c water
- 1/2 c dark brown sugar
- 1/3 c sugar
- 2 pandan leaves knotted
- A generous pinch of salt
- 1-2 tbsp cornstarch diluted in 2-3 tbsp water
Instructions
- Preheat your panini griller, then lay an aluminum foil
- Brush foil with unsalted butter, lay 4-5 bananas (depending on how big your griller is tho), then lay another foil on top of the banana, close the griller. You do want to press the banana, to get the same look and texture as Pisang Gapit, this specific grilled banana from my hometown in Kalimantan.
- After 5 mins, flip the bananas, continue grilling until desired brownes (brown and firm would be the best texture and look – not soft banana, please!)
- Meanwhile, bring coconut cream, sugar, salt and pandan to boil, then thicken with diluted cornstarch
- Take off banana from the griller, push a fork in and cut the banana using ✂️ (yes you can use knife, but it’s more authentic with scissors – for me, as that’s how the vendors would do it 🤣)
- Drizzle with sauce and serve immediately
