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pisang hijau legendary dish from makassar Indonesia

Pisang Hijau – Green Banana Dessert from Makassar, Indonesia

Pisang Hijau is a beloved traditional dessert from Makassar, South Sulawesi, Indonesia. It features ripe bananas wrapped in a soft green rice flour dough, then steamed and served with a sweet coconut milk sauce. The green color traditionally comes from daun pandan suji (pandanus leaves), which give a natural aroma, but in Western kitchens, pandan extract or food coloring can be used. This dessert is comforting, fragrant, and perfect for a warm afternoon treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 Portions
Course: Dessert
Cuisine: Indonesian, Makassar
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Banana Wraps
  • 200 g rice flour tepung beras
  • 400 ml thin coconut milk santan cair – from 1 coconut or canned coconut milk diluted with water
  • 50 ml thick coconut milk santan kental – undiluted, for brushing
  • 50 g sugar gula pasir
  • ½ tsp salt garam
  • 100 ml pandan water – blend 5 daun pandan suji pandanus leaves + 5 daun pandan (fragrant screw pine leaves) with water, strain. Substitute: pandan extract or a few drops of green food coloring
  • 10 ripe bananas pisang raja or pisang kepok – substitute with ripe plantains or Cavendish bananas if unavailable
  • Banana leaves daun pisang for wrapping – or use parchment paper / food-grade plastic wrap as a substitute
For the Coconut Sauce
  • 500 ml coconut milk santan – from ½ coconut or canned
  • 75 –100 g sugar gula pasir – adjust to taste
  • ½ tsp salt garam
  • 20 g rice flour tepung beras or 15 g cornstarch (tepung maizena) as a thickener

Instruction
 

  1. Prepare the pandan extract (if using fresh leaves):
    Blend pandan leaves with water, strain, and set aside.
  2. Make the dough:
    In a saucepan, combine rice flour, thin coconut milk, sugar, salt, and pandan water. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth. Remove from heat and let cool slightly.
  3. Wrap the bananas:
    - If using banana leaves, soften them by briefly steaming or heating over a flame.
    - Brush the leaf (or parchment) lightly with thick coconut milk.
    - Spread about 3 tablespoons of the dough into a thin layer (½ cm thick).
    - Place one banana in the center, then roll and seal so the banana is fully wrapped.
  4. Steam:
    Place the wrapped bananas in a steamer and steam for about 10 minutes until the dough is set.
  5. Make the coconut sauce:
    In a saucepan, combine coconut milk, sugar, salt, and rice flour (dissolved in a little water). Cook over low heat, stirring constantly until the mixture comes to a gentle boil and thickens.
  6. Serve:
    Slice the wrapped bananas, arrange on a plate, and drizzle generously with the warm coconut sauce.

Notes

  • Banana substitution: Pisang raja/kepok are firm, sweet Indonesian bananas. If unavailable, use ripe plantains (closer in texture) or regular Cavendish bananas (slightly softer).
  • Pandan substitution: If fresh pandan leaves are not available, use pandan extract (found in Asian grocery stores) or green food coloring + vanilla for aroma.
  • Banana leaves: They add fragrance and authenticity, but parchment paper or plastic wrap can be used instead. If using parchment, lightly grease before wrapping.
  • Coconut milk: Full-fat canned coconut milk works well. For thin coconut milk, dilute with water (2:1 ratio).
  • Sauce texture: Rice flour makes the sauce thick and a bit rustic. For a smoother, lighter sauce, use cornstarch instead.
  • Serving idea: Traditionally served warm, but it’s also delicious chilled, especially in warmer climates.