Ingredients:

• 6 ripe bananas (suitable for steaming such as pisang raja, pisang nangka, etc)
• 3 cups rice flour
• 3 cups coconut milk, squeezed from 1 grated coconut
• 1 cup sugar
• 1 teaspoon salt
• Banana leaves, for wrapping

Directions:
1. Slice bananas lengthwise into half. 2. Combine flour, coconut milk, sugar and salt in a pot. Cook over medium heat, constantly stirring until mixture is thick. 3. Spoon approximately 1-2 tablespoons of mixture onto banana leaf. Place a slice of banana on mixture, and cover banana with another 1-2 tablespoons of mixture. 4. Wrap mixture with banana leaves neatly. 5. Steam for 25 minutes or until cooked. Serve warm or cold.

For Risoles skin

• 150 g all purpose flour
• 1 egg
• 200 ml milk, or a little bit more depend how thick the mixture
• Salt to taste

For filling

For dipping

1 egg

Bread crumbs

1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

• 1 teasp Active Dry Yeast
• 2 tbsp Sugar
• 1/4 teasp Salt
• 240ml/8fl.oz. Warm Water
• 3 Ripe Bananas
• 150g/+5oz Rice Flour
• Vegetable Oil

• 2 envelopes plain gelatin powder
• 4 c. milk
• 1 tbsp. sugar
• 1 tsp. vanilla extract
• ¥ c. canned mandarin orange segments

1. Follow directions on the package to
2. dissolve the gelatin.
3. In a separate pan, combine milk,
4. sugar, and vanilla and bring to aboil, stirring frequently.
5. Remove from heat and add gelatin and mandarin orange slices, stirring
6. until the mixture begins to thicken.
7. Fill a gelatin mold or medium bowl
8. with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture. Refrigerate overnight or until firm.
9. If you used a gelatin mold, remove
10. the pudding before serving. Set the mold in a sink or large bowl of warm water for about 5 minutes (make sure that the water level is just below the top of the mold). Remove the mold from the water and place a serving plate facedown over the top of the mold. Carefully flip so that the plate is on the bottom and the mold on top. Lift the mold. If you made the pudding in a bowl, serve as is.

• 3 eggs*
• 1 14-oz. can reduced-fat coconut milk
  
• 5 tbsp. water
  
• 3 tbsp. sugar
  
• 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
  
• 1 tsp. salt
  
• vanilla ice cream or frozen yogurt

1. In a medium bowl, beat eggs. Add
2. coconut milk, water, and sugar. Stir to combine.
3. Pour egg mixture into a 2-quart
4. casserole dish.
5. Meanwhile, drain cellophane
6. noodles and chop into small pieces.
7. Add noodles, bananas, and salt to
8. the egg mixture and mix well.
9. Cover the casserole dish with
10. aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
11. Serve hot or cold with vanilla ice
12. cream or frozen yogurt.

• 3/4 c. flour
• 1/2 tsp. salt
  
• 3/4 to 1 c. water 1 lime, zested and cut into wedges
  
• 4 small, ripe bananas
  
• 1 c. canola oil for frying
  
• 1 tbsp. sugar

1. In a medium bowl, combine flour
2. and salt.
3. Add enough water to make a
4. smooth batter that is somewhat thick. Add lime zest and mix well.
5. Peel bananas and dip them in the
6. batter 2 or 3 times, until well coated.
7. In a deep skillet, heat oil to 375°F,
8. or until a piece of bread browns in 30 seconds.*
9. Place bananas in the oil slowly and
10. carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
11. To serve, arrange bananas on a plate
12. and sprinkle with sugar. Garnish with lime wedges.

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

1. Fillng: Stir-fry garlic and shallots with a little butter or margarine.
2. Stir in meat, carrot and celery.
3. Then add water and the rest of the spices.
4. Mix in cornstarch and stir until mixture thickens.
5. Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
6. Cover the mixture and shape into a round ball.
7. Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
8. Deep fry in hot oil until lightly browned.
9. This recipe can be easily doubled.

ingredients

• 125 gr / 4½ oz rice flour
• 50 gr / 2 oz sago flour
• 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
• 450 cc / 15 oz water
• salt as needed

Other ingredients

• 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
• 500 cc / 17 oz coconut milk. Boil and set aside to cool.
• 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

1. Mix rice flour and sago flour, then mix it with some of the water.
2. Boil the rest of the water, add green pandan leaves water and salt.
3. Put the flour mixtures into the boiled water.
4. Stir well and cook until it thickens (paste-like).
5. Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
6. Put these cendol directly into a bowl with water and ice in it.
7. Cendol will be solid and then drain them again. Set aside.

Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.

Add some jackfruit, cut into small cubes.