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How to make red and white banana rice cake, here are the recipes and ingredients

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TRIBUNNEWS.COM – Here’s a recipe and how to make red and white banana rice layer cake.

This typical Indonesian food generally consists of two layers of color.

Considering tomorrow, Tuesday 17 August 2021, is the 76th Anniversary of the Republic of Indonesia, there is nothing wrong with serving Independence-themed snacks.

This red and white banana rice layer cake recipe can be an option.

In addition to its delicious taste, the red and white color is synonymous with the celebration of Independence Day.

For more details, here’s the recipe for the red and white banana rice layer cake, which is quoted from dishsedap.com:

Ingredients

Rice Layer Material:

  • 3 pandan leaves
  • 2 teaspoons salt
  • 250 grams of rice flour
  • 900 ml coconut milk from 1 coconut
  • 250 grams of granulated sugar
  • 1/2 teaspoon chili red coloring
  • 75 grams of sago flour

Banana Ingredients:

  • 800 ml coconut milk from 1 coconut
  • 250 grams of granulated sugar
  • 1 teaspoon salt
  • 250 grams of rice flour
  • 2 pandan leaves
  • 100 grams of sago flour
  • 200 ml coconut milk from 1/4 coconut
  • 4 bananas, steamed, cut into 2 cm thick rounds (stuffing ingredients)

Making Steps

  1. Layer the rice, boil the coconut milk, pandan leaves, and salt until it boils. Let stand until warm.

  2. Stir well sago flour, rice flour, and sugar. Pour the coconut milk little by little while stirring evenly.

  3. Divide the dough into 2 parts. One part is left white. One other part add red dye. Stir well. Divide each color into 4 parts.

  4. Spread oil on a 24x10x7 cm loaf tin and cover it with plastic. Heat in the steamer.

  5. Pour 1 part of the white dough. Steam over medium heat for 7 minutes. Pour 1 part of the red dough on it. Steam over medium heat for 7 minutes. Do it until the dough runs out. Steam over medium heat for 20 minutes. Chill. Slice 1/2 cm thin. Set aside.

  6. White dough, boil rice flour, coconut milk, sugar, salt, and pandan leaves while stirring until bubbling. Lift.

  7. Add a solution of sago flour and coconut milk. Stir until smooth. Divide 3 parts. Pour into an 18 cm square tin lined with young banana leaves. Pour one part. Arrange bananas. Pour another portion over the bananas.

  8. Steam over medium heat 45 minutes until cooked. Chill.

  9. Remove from pan. Plong diameter 4 cm. Heat for a moment.

  10. Heat the rice layer cake for a while. Roll the rice layer cake on the banana cake. Tied the ends. Steam over medium heat for 5 minutes.

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