565 Kue pisang
Check your pantry: do you have any bananas, butter, sugar, vanilla sugar and flour left? In 30 minutes you can serve a classic Indonesian dessert: kue pisang ;-). Or as Beb’s writes it: koeé pisang.
I’m familiar with a different kind of kue pisang made with coconut milk and hun kwee flour. This recipe can be made with regular flour and is without coconut milk. I want to give it a try.
Beb’s kue pisang is a sweet dessert, with lightly caramelized bananas in an egg batter. The banana melts in the oven. When you break the outside of your banana cake, the warm banana drips out. Take a bite. Delicious! This recipe is great for overripe bananas.
Kue pisang: enough for 4 people and ready in 30 minutes.
Koeé pisang (banana cake) from Beb Vuyk’s Groot Indonesisch Kook boek, page 362.
4 overripe bananas
4 large eggs
4 tablespoons of sugar
2 sachets of vanilla sugar
20 grams of flour or hun kwe flour
20 gram of butter
pinch of salt
Grease a low ovenproof dish with the butter and line the bottom with the banana cut into pieces.
Beat eggs, sugar, vanilla sugar and flour until it’s a fluffy batter. Pour this mixture over the bananas in the dish.
Cut the butter into cubes and place evenly on top. Bake the cake in the oven at ± 175 ° C (gas mark 3) in 20 minutes until golden brown. Can be eaten hot or cold.
Het batter is very simple. The eggs and (vanilla) sugar I mix with a handmixer until frothy. I add the flour at the end. I use regular flower this time. I pour the batter over the bananas in the dish. The batter is quite thin but that’s fine.
Do you like to make recipes from the original Beb Vuyk book yourself or read her other books? Check this out.