How is your Sunday so far? Ours is beautiful here, sunny, breezy, and I have tons of clothes to fold. See, beautiful 😅
But of course, Day 4 of 30 Days of Indonesia first for now 😉
Another traditional cake from Borneo, and they are called roti pisang, which translated as banana bread, however they are not actually bread-like at all, as appearance and texture wise, these cakelettes are more to fudgy creamy wet cake.
These are my childhood favorite, but unfortunately I do not have the specific pan to this “fried” cake. All these years I had to use muffin pan, which means I had to always bake them. But those were always using dairy and egg, while my version vegan and somehow I doubt it would work in my favor should I oven-bake them, although I know I have to try to find out, right? 😁
For now, I made these cake as they should be made, stove-top, but since it wasnt the actual pan (I used a pan for making Indonesian traditional pancake instead) they turned up yummy as the should be, but they weren’t as good looking as they should be with the actual pan. My husband and my son loved them, but that made me think to remind myself to get the actual pan when we visit Indonesia again 😊
ingredients
60 g flour
25 g sugar
2 bananas
1/2 tbsp desiccated coconut
1/2 c water
how to
mix dry ingredients
add in banana slices
mix and mash the bananas, then pour in water
heat the pan, brush with a little cooking oil and pour batter
cook covered for 2-3 minutes until bottom is fried through/browning – with the actual pan, some would flip the cake and brown the other side as well, some don’t. But since I wasn’t using the actual pan, I decided to brown both side
I will revisit this recipe again once I have the actual pan, because I freaking love these cakes and the recipe is the bomb. So good altho for now, not so pretty IMO 😁
heat the pan, brush with a little cooking oil and pour batter
cook covered for 2-3 minutes until bottom is fried through/browning – with the actual pan, some would flip the cake and brown the other side as well, some don’t. But since I wasn’t using the actual pan, I decided to brown both side
Sepertinya kalau akhir pekan, susah mau online, jadi meski maksud hati mau unggah resep pagi hari, akhirnya selalu tertunda2 😅
Aku kemarin bikin kue khas orang Banjar, roti pisang.
Kue ini lebih mirip ke kue lumpur ketimbang “roti”
Ini salah satu kue kesukaanku dari kecil. Sayangnya cetakannya berat setiap mau bawa satu dari Indonesia, jadi selalu pakai seadanya dan tentunya bentuknya jadi berbeda 🤣
Yang penting rasanya jos dan suami serta anak2 suka. Tapi besok2 kalau aku pulang kampung, beli ah cetakannya meski berat 🤣
Biasanya aku pakai cetakan muffin biar mirip aslinya, tapi selalu pakai oven, berbeda sekali dengan roti pisang asli. Kali ini aku pingin buat seperti aslinya, dimasak diatas kompor. Karena ga punya cetakannya, aku pakai cetakan serabi mini 😉 Ga apa2 deh penampakannya berbeda, yang penting rasanya seperti roti pisang di Pasar Ramadhan 😉
bahan2
60 g terigu
25 g gula pasir
2 buah pisang
1/2 sdm kelapa parut
1/2 gelas air
cara membuat
campur seluruh bahan hingga tercampur rata
panasan cetakan
beri sedikit minyak dan tuang adonan
masak hingga kecoklatan
Duuuh jadi ngiler kebayang kemarin 🤣 Disini masih jam 1 siang, belum kepikiran mau buka apa ntar, yang ada masih roti pisang di kepala 🤣
