Ingredients :
200 ml rice flour
250 ml thick coconut milk from a half coconut
550 ml light coconut milk from a half coconut
200 g sugar
1 pandanus leaf
1/4 tea spoon ofvanili pasta / powder
1/2 tea spoon of salt
5 King banana, slice it round about 1 cm thick
Banana leaf for cover

Method :
Dissolve rice flour with the thick coconut milk and stir it. Boiled the light coconut milk, sugar, pandanus leaf, salt and vanili. When it’s boiled, lift and sift. Add the dissolved rice flour slowly to the hot light coconut milk, while stirring it. Boil them to half cooked and lift. Take the banana leaf, insert one table spoon of the batter, give one slice of banana and top it with one table spoon of the batter again. Cover it with the banana leaf, fold it like an envelope. Repeat it untill the batter is all used. Steam the cake in a high fire for 20 minutes or untill cooked. Lift, cool them down. Arrange them on a plate and serve.

Tip :
Preferably use the King Banana Type, because it is more fragrance. It is better to use the young banana leaf as the cover, so it will look more attractive. Push each side of the cake, so the cake will have the curve and look beautiful.

Ingredients :
2 Eggs
6 tbps Flour
2 Ripe bananas
Oil for deep frying
Cinnamon sugar

Method :
Slightly beat eggs and mix with flour and half cup water. Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown. Drain on absorbent paper and dust with cinnamon sugar.