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
- 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)
- as needed Banana leaves (for serving, optional)
Step-by-step instructions
Step 1 · Peel the ripe bananas and cut each into 2-3 even pieces
Peel the ripe bananas and cut each into 2-3 even pieces.
Step 2 · Blend pandan leaves with water and strain to extract the green juice
Blend pandan leaves with water and strain to extract the green juice.
Step 3 · Mix rice flour
Mix rice flour, a pinch of salt, and pandan juice (or plain water) in a bowl to form a smooth, thick, but pourable batter.
Step 4 · Coat each banana piece thoroughly with the rice flour batter
Coat each banana piece thoroughly with the rice flour batter.
Step 5 · Bring a pot of water to a gentle boil
Bring a pot of water to a gentle boil. Drop coated bananas into the boiling water. Cook until they float, about 7-10 minutes.
Step 6 · Remove the cooked bananas with a slotted spoon and drain briefly
Remove the cooked bananas with a slotted spoon and drain briefly. While still warm, roll them in the steamed grated coconut mixed with a pinch of salt.
Step 7 · Serve Pisang Rai warm or at room temperature
Serve Pisang Rai warm or at room temperature, optionally on banana leaves with a sprinkle of palm sugar if desired.
Why this recipe 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.
A note on tradition
Pisang Rai is a time-honored Balinese snack, often enjoyed during family gatherings, temple festivals, or as a street food delicacy. Its roots are deeply embedded in the daily life of Bali, where local ingredients like banana, pandan, and coconut are celebrated. Pisang Rai is typically served during traditional ceremonies and is a symbol of togetherness and hospitality, reflecting the warmth of Balinese culture.