National Dish Indonesia: Es Pisang Hijau (Recipe)
In this article
Meet Es Pisang Hijau, a refreshing Indonesian dessert that wraps sweet, ripe bananas in a soft, jade-green coat of rice-flour dough scented with fragrant pandan. Bathed in a silky coconut sauce and often served chilled, it is exactly the kind of cooling treat that comes into its own on a warm afternoon. Easy to put together and naturally plant-based, it offers a delicious window into the colour and charm of Indonesia’s sweet kitchen.
About Es Pisang Hijau
Es Pisang Hijau is a traditional Indonesian dessert that brings together the exquisite sweetness of bananas and the distinctive, tender texture of a green rice-flour dough. The flavour is lifted by the addition of pandan leaves, which also give the dish its characteristic green colour. It is frequently served with a rich coconut milk sauce, turning it into the perfect cooling pudding for hot days. Beyond being delicious, this dessert is a wonderful way to get to know Indonesian culture and bring a little piece of it into your own home.
Ingredients (serves 1–2)
- 3 ripe bananas
- 100 g rice flour
- 100 ml coconut milk
- 50 ml water
- 2–3 pandan leaves
- 1 tablespoon sugar
- 1 pinch of salt
Shopping for the ingredients
To make Es Pisang Hijau you will need a handful of ingredients that are often found in an Asian grocery. The pandan leaf in particular is a key component, as it lends the dessert not only its unique flavour but also its signature colour. Rice flour is just as important, as it forms the green coating that gives the dish its texture. If you have trouble tracking down certain ingredients, it is also worth checking larger supermarkets or ordering online.
Preparing the dish
Preparing Es Pisang Hijau takes a little time and care, but the result is well worth the effort. Begin by peeling the bananas and mashing them in a bowl, which provides the dessert with its natural sweetness and texture. While the bananas are being prepared, wash the pandan leaves and cut them into smaller pieces so they are easier to work with. This step matters: it helps the flavour spread evenly and ensures the dessert turns out perfectly.
Step-by-step instructions
- Mash the bananas in a bowl and set them aside.
- In a separate bowl, combine the rice flour, sugar, salt and water.
- Add the pandan leaves to the mixture and stir well to combine.
- Fold the mashed bananas into the rice-flour mixture.
- Pour the mixture into small bowls or moulds.
- Place the bowls in a steamer for about 20–30 minutes.
- Meanwhile, warm the coconut milk gently in a small pan.
- Once steamed, turn the dessert out of the moulds and serve with the coconut milk.
Gluten-free / lactose-free version
Es Pisang Hijau is naturally gluten-free, as it is made entirely with rice flour. For a lactose-free version, simply make sure the coconut milk you use is of good quality and free from additives. Take care that none of your ingredients contain hidden sources of lactose. That way, even those with a gluten or lactose intolerance can enjoy this delicious dessert without compromise.
Tips for vegans and vegetarians
The recipe for Es Pisang Hijau is naturally vegan, as it contains no animal products at all. Do double-check that the coconut milk you choose is entirely plant-based. This dessert is a wonderful way to experience Indonesian cooking within a vegan framework — much like the sweet, icy Cendol. You can also reach for other plant-based sweeteners to adjust the sugar content to your needs.
More tips and tricks
There are a few tricks that can improve your Es Pisang Hijau. Steaming the dessert in silicone moulds, for example, makes it far easier to turn out cleanly. Using fresh pandan leaves also gives the flavour more depth and intensity. Experiment with the amount of sugar, too — depending on how sweet your bananas are, you may want to scale it up or down.
Adapting the recipe to your taste
Es Pisang Hijau is easy to tailor to personal preference. Add chia seeds or nuts, for instance, for extra texture and a nutritional boost. You can also swap the coconut milk for oat milk if you prefer a different dairy-free option. Vary the flavours by trying different fruits or adjusting the proportions until you find your perfect version of this gently sweet treat.
Ingredient substitutions
If you do not have every ingredient to hand, there are a few alternatives you can use. In place of rice flour, cornflour will give you a similar consistency. For the coconut milk, a mixture of almond milk with a little desiccated coconut works well. Experiment with different fresh fruits to bring new aromas into Es Pisang Hijau and let your creativity run free — the same spirit of playful improvisation that shines in Kue Cubit.
Drink pairing ideas
To round off the Es Pisang Hijau experience, certain drinks pair beautifully with it. A refreshing coconut water cooler, or a simple glass of chilled water with a squeeze of lemon, makes an ideal companion. A sweet, spiced Indonesian tea can also complement the dessert’s flavours perfectly. Think about which tastes harmonise best to complete the spread for your guests.
Serving and presentation ideas
Presentation plays an important part in serving Es Pisang Hijau. Serve the dessert on colourful plates or in clear glasses so the layers are on show. Decorate with fresh mint leaves or edible flowers to add visual interest. An appealing presentation makes the dessert not only tasty but a genuine eye-catcher on any table — the same care that elevates a plate of Serabi.
A bit of history
Es Pisang Hijau has its origins in Indonesia, where it has been served as a popular dessert for generations. It reflects the cultural diversity of a country in which many flavours and ingredients come together. Its preparation is often a communal affair, with family members gathering to create and share the dessert. It is a symbol of hospitality and togetherness in Indonesian cuisine, beloved well beyond the country’s own borders.
More recipe ideas
Summary: Es Pisang Hijau
In summary, Es Pisang Hijau is an exceptional dessert that delights not only the palate but also enriches you culturally. The combination of bananas and the distinctive green coating makes it a special experience. With its versatility and the scope to adapt the recipe to all sorts of preferences, this dessert is perfect for any occasion. Let Indonesian cooking inspire you and conjure up Es Pisang Hijau in your own kitchen.
