Pisang Rai
Desserts • Indonesia
About Pisang Rai
Balinese banana coated in rice flour with grated coconut
How to Make Pisang Rai (Traditional & Healthy Version)
Pisang Rai is a cherished Balinese dessert that beautifully represents the simplicity and richness of Indonesian cuisine. This plant-based treat features ripe banana pieces coated in a tender rice flour dough, boiled, and then rolled in fresh, aromatic grated coconut. Traditionally served as a light snack or sweet ending to a meal, Pisang Rai is especially popular in Bali, often found at local markets and family gatherings. The combination of naturally sweet bananas, subtle pandan aroma, and the gentle, nutty flavor of coconut offers a delightful taste experience that's both familiar and exotic. Indonesians love Pisang Rai for its comforting texture and its ability to showcase local ingredients. Unlike many desserts, Pisang Rai is naturally vegan and can be enjoyed guilt-free, making it a perfect choice for those looking to indulge in something sweet without compromising their health goals. Its vibrant green hue, derived from pandan leaves, is visually appealing and adds an inviting touch to any table. Whether enjoyed as a midday snack or a dessert, Pisang Rai is an authentic Balinese treat that brings people together and celebrates the region's culinary heritage.
Ingredients(for 2-3 pieces per serving)
- 2 medium Ripe bananas (pisang kepok or pisang raja preferred)
- 1 cup Rice flour (tepung beras)
- 2 leaves Pandan leaves (finely blended for coloring and aroma)
- 3/4 cup Water (adjust as needed)
- 1/4 tsp Salt
- 1 cup Fresh grated coconut (steamed, kelapa parut)
- 2 tbsp Sugar (palm sugar or coconut sugar recommended) - optional
- as needed Banana leaves (for serving, optional) - optional
Instructions
- 1
Peel the ripe bananas and cut each into 2-3 even pieces.
3 minutes
Choose bananas that are ripe but still firm for the best texture.
- 2
Blend pandan leaves with water and strain to extract the green juice.
3 minutes
If pandan leaves are unavailable, use natural food coloring and a few drops of vanilla extract for aroma.
- 3
Mix rice flour, a pinch of salt, and pandan juice (or plain water) in a bowl to form a smooth, thick, but pourable batter.
5 minutes
Gradually add liquid to avoid lumps and ensure a smooth dough.
- 4
Coat each banana piece thoroughly with the rice flour batter.
3 minutes
Use slightly wet hands to prevent sticking and ensure even coating.
Why This Dish is Healthy
This traditional dessert is steamed, not fried, which keeps calories and unhealthy fats low. It uses whole, fresh ingredients without artificial additives, refined flour, or dairy. The natural sweetness from ripe bananas and palm sugar reduces the need for added sugars. Pisang Rai is also portion-controlled, making it a smart choice for those tracking their calories, wanting to maintain a healthy weight, or seeking nutrient-dense options.
Pisang Rai is naturally gluten-free, cholesterol-free, and low in saturated fat. Bananas are rich in potassium, vitamin B6, dietary fiber, and antioxidants, supporting heart and digestive health. Rice flour provides complex carbohydrates for sustained energy, while grated coconut offers healthy fats and essential minerals like manganese and copper. This dessert is vegan, making it suitable for plant-based diets, and can be enjoyed as part of a balanced meal plan.
Pro Tips
- 💡Tip 1: Use pisang kepok or pisang raja for authentic taste and best texture.
- 💡Tip 2: Steam the grated coconut with a pinch of salt for a moist, flavorful coating.
- 💡Tip 3: For a vibrant green color, use fresh pandan juice rather than artificial coloring.
Storage & Serving
Store Pisang Rai in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving briefly before serving to restore its soft texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 34.0 g |
| Total Fat | 4.0 g |
| Fiber | 2.0 g |
