Traditional Buginese Banana Dessert (Sanggara Balanda)
Fried banana with sweet filling
Top them with sprinkles or shredded cheese if desire extra flavor on it
Ingredients
-
1 comb PlantainsFully ripe
-
THE FILLING
-
150 grams Roasted peanuts
-
3 tablespoons Granulated sugar
-
4 tablespoons Margarine
-
1 Egg
-
For frying Vegetable oil
-
THE SAUCE
-
3 tablespoons Palm sugar
-
75 ml Water
Directions
Sanggara Balanda literally means Dutch Fried Banana. Despite this recipe is traditional snack from Indonesia, particularly in South Sulawesi, but they believe there is Dutch influence on it. It is because they use margarine and cheese to prepare this snack. And during Dutch colonial period in Indonesia, margarine and cheese are identical as the Dutch’s food.
THE FILLING
Roughly mash roasted peanuts with a rolling pin.
Transfer them into a mixing bowl.
Add in granulated sugar and margarine into mashed peanuts in mixing bowl. Mix thoroughly, set aside.
Peel each banana and rub with its inner part of the skin until smooth and no fibers attached. Repeat to all of the bananas.
Heat oil in frying pan over medium heat.
Fry the bananas until golden brown, remove from heat and drain on paper towels.
Crack an egg on small bowl. Use a fork or whisk to slightly beaten the egg, or until yolks and whites are blended.
Dip each of banana into beaten egg and coat evenly. Briefly fry the coated banana over medium heat. Remove from heat and drain on paper towels.
While still hot, split bananas lengthwise, but not cut through. Spoon the filling mixture into each of banana, and set aside. The mixture will start to melt and caramelized. While waiting, prepare the sugar sauce.
THE SAUCE
Boil the water on the pot over high heat. Add in the palm sugar and bring to simmer. Stir continuously until the sugar completely dissolved and slightly thicken.
To serve, plate the bananas and top with sugar sauce.
Ingredients
| 1 comb Plantains | |
THE FILLING |
|
| 150 grams Roasted peanuts | |
| 3 tablespoons Granulated sugar | |
| 4 tablespoons Margarine | |
| 1 Egg | |
| For frying Vegetable oil | |
THE SAUCE |
|
| 3 tablespoons Palm sugar | |
| 75 ml Water | |
