The first time I had this was about 17 years ago when I was waiting for the Marching Band practice to start. It is commonly known in Indonesian language as Pisang Coklat (Chocolate Banana - given the taste and the ingredients). I had it at a small cafetaria across the street from SMA 3 (#3 Public High School, that's how public school's named in Jakarta), about 4 blocks away from my Junior High complex. I was soooo surprised by the complexity of the texture and the simplicity of the taste. This desserts is so wellknown in Jakarta, even people would drive to there out of nowhere to get it. Being a culinary enthusiast, I've felt challenged to find out the best way to make it with the best ingredients so that at least I can say that MY version of Pisang Coklat is the best ever! (best enjoyed very warm with vanilla ice cream and chocolate shaving on top)
10 sheets of spring roll pastry (get the more expensive ones because they don't break easily)
5 normal size bananas, cut into two shorter pieces*
5 (very generous) tbsp nutella or other chocolate spread**
2 tsp butter or margarine
1/2 cup canola oil for frying
Rotate the sheet so that the corner is facing you (diamond shape). With the chocolate spread, make a square in the middle and keep clear up to 1-1/2 inches from each edge. Leave the sheet clear about over 2 inches from the far-side corner. Place the banana on the sheet with the long side facing toward you. Start to make one full roll then fold the sides in and finish the roll. Use the butter to glue the remaining of the pastry. Make sure there's no hole around the sheet. Finish the remaining of the ingredients.
Heat up the oil on medium heat. Fry the rolls one by one and turn over untill all surface turns golden brown. Remove from pan and pat with paper towel to get rid of excess oil. Keep warm in the oven.
* Make sure the chocolate is straightened first prior to rolling
** You can also use melted normal chocolate too (preferrably dark.. mmmmm). Chocolate almonds, mint-chocolate, etc. can be used too... :-)
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