- Bananas are fruits most used in local cakes and kuih.
- Bananas are rich in vitamins and carbohydrates.
- Certain varieties of bananas are cooked but most are eaten ripe, as they are. Some favourites are Pisang Rastali/Keling, Pisang Mas and Pisang Berangan.
- Pisang Rastali has a slightly tangy taste. The fruit is milk-white while its skin is golden and dotted with a lot of black spots.
- Pisang Mas is smaller in size and very sweet, tasting almost like a combination of tender fruits or a special pudding. Its skin is yellow in colour. The fruit is golden.
- Pisang Berangan is creamy and also very sweet. The fruit is deep-yellow with a tinge of pink in it. It is slender in shape and has a brownish-yellow skin.
- The large green sweet banana is tender but firm and is good in fruit salads.
- Pisang Nipah, is small. plump and has a pale-yellow skin. It is not suitable for eating due to its coarse texture. Thus it is usially used in preparing sweets like: Pengat, in which it is stewed in coconut milk, sugar and gula malaka. flavoured with pandan leaves; Goreng Pisang, in which it is coated with rice-flour and deep-fried to a golden-brown; and Pisang Salai, in which it is smoked dry.
- Pisang Nangka is a long and slender and used in the same way as Pisang Nipah.
- Pisang Tanduk is a large and horned-shape, hence its name. It is used in the same way as Pisang Nipah. Pisang Rajah also belongs to this category.
- Bananas should be peeled and cut only immediately before use. If they are peeled and cut in advance, they will become discoloured (just like apples) and look unappetizing.
- If early preparation is necessary, coat the banana-slices with lime or lemon juice. This will stop discolouration from occurring. Add a few sprinkles of sugar to prevent bitterness. Basic cooking methods include Boiling and Stewing as in Pengat, Deep-frying as in Goreng Pisang, Steaming as in Lipat Pisang and Abuk-abuk sago, and Baking as in Banana cake.
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