untuk: 5 porsi

Bahan:
Pisang Ijo:
40 gr tepung beras
1/2 sdt garam
300 ml air
100 ml air daun suji*
3 tetes pewarna hijau
175 gr tepung beras
5 buah pisang raja tua

Es serut/es batu
Sirup merah (cocopandan atau tjampolay frozen rose)

Saus:
650 ml santan dari 1 buah kelapa (atau 100 ml santan Kara + 550 ml air)
50 gr tepung terigu
75 gr gula pasir
1 lembar daun pandan
1/4 sdt garam

Cara membuat:
1. Pisang Ijo: Aduk tepung beras, garam, air, air daun suji dan pewarna hijau hingga tercampur rata, lalu rebus sambil diaduk sampai mendidih. Angkat.

2. Masukkan tepung beras, aduk rata lalu masak lagi hingga kalis. Tipiskan adonan, balutkan pada pisang hingga tertutup.
3. Kukus pisang selama 20 menit. Angkat dan sisihkan.
4. Saus: Aduk rata semua bahan saus, kemudian rebus dengan api kecil sambil diaduk-aduk hingga mendidih (agar sausnya licin), angkat dan dinginkan.
5. Penyelesaian: Potong-potong melintang serong pisang ijo, taruh dalam mangkuk/piring cekung, tuangi saus, es serut/es batu, tuangi sirop merah. Siap disajikan.

*Dapat dibuat dari 10 lembar daun suji + 3 lembar daun pandan + 100 ml air hangat, diblender lalu saring.

Banana is the common name for a fruit and also the herbaceous plants of the genus Musa which produce this commonly eaten fruit. They are native to the tropical region of Southeast Asia. Bananas are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.
Banana plants are of the family Musaceae. They are cultivated primarily for their fruit, and to a lesser extent for the production of fibre and as ornamental plants. As the banana plants are normally tall and fairly sturdy they are often mistaken for trees, but their main or upright stem is actually a pseudostem (literally "fake stem"). For some species this pseudostem can reach a height of up to 2–8 m, with leaves of up to 3.5 m in length. Each pseudostem can produce a bunch of yellow, green or even red bananas before dying and being replaced by another pseudostem.
The banana fruit grow in hanging clusters, with up to 20 fruit to a tier (called a hand), and 3-20 tiers to a bunch. The total of the hanging clusters is known as a bunch, or commercially as a "banana stem", and can weigh from 30–50 kg. The fruit averages 125 g, of which approximately 75% is water and 25% dry matter content. Each individual fruit (known as a banana or 'finger') has a protective outer layer (a peel or skin) with a fleshy edible inner portion. Both skin and inner part can be eaten raw or cooked. Western cultures generally eat the inside raw and throw away the skin while some Asian cultures generally eat both the skin and inside cooked. Typically, the fruit has numerous strings (called 'phloem bundles') which run between the skin and inner part. Bananas are a valuable source of vitamin B6, vitamin C, and potassium.
Bananas are grown in at least 107 countries.[3] In popular culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. The bananas from a group of cultivars with firmer, starchier fruit are called plantains. Bananas may also be cut and dried and eaten as a type of chip. Dried bananas are also ground into banana flour.
Although the wild species have fruits with numerous large, hard seeds, virtually all culinary bananas have seedless fruits. Bananas are classified either as dessert bananas (meaning they are yellow and fully ripe when eaten) or as green cooking bananas. Almost all export bananas are of the dessert types; however, only about 10-15% of all production is for export, with the United States and European Union being the dominant buyers.