Pisang Uli
Makan Tengah Hari • Malaysia
How to Make Pisang Uli (Traditional & Healthy Version)
Pisang Uli is a beloved vegetarian snack in Malaysia, especially among communities in Selangor and Kuala Lumpur, where multicultural influences blend seamlessly. This dish features ripe pisang (bananas), lightly mashed and seasoned with a touch of santan (coconut milk) and pandan essence, then steamed or gently pan-fried for a healthier twist. Pisang Uli is popular for its naturally sweet, comforting flavor and soft, chewy texture, making it perfect for lunch or as a midday treat. Rooted in regional Malaysian cuisine, Pisang Uli celebrates the abundance of local produce such as pisang, pandan, and santan. It’s often enjoyed during festive gatherings or simply as a wholesome homemade snack, reflecting Malaysia’s vibrant food culture. Its vegetarian nature caters to a wide range of dietary preferences, and the use of minimal oil and plant-based ingredients makes it suitable for calorie-conscious eaters. Whether you’re tracking your macros or seeking a guilt-free dessert, Pisang Uli offers taste, tradition, and nutrition in every bite.
Bahan-bahan(untuk 1 medium-sized piece (approx. 120g))
- 3 medium Ripe pisang (bananas) (Pisang Raja or Pisang Emas preferred)
- 1/4 cup Santan (coconut milk) (Fresh or UHT)
- 1 Pandan leaf (Tied into a knot)
- 1/2 cup Rice flour (Tepung beras)
- 2 tbsp Corn flour (Tepung jagung)
- 1/4 tsp Salt (Fine sea salt)
- 1 tbsp Stevia or brown sugar (Optional, for sweetness) - pilihan
- 1/4 cup Grated coconut (Fresh, lightly steamed)
- 1 tsp Vegetable oil (For pan-frying, optional) - pilihan
- 1 tsp Sesame seeds (Optional, for garnish) - pilihan
Arahan
- 1
Peel and mash the ripe pisang in a mixing bowl until smooth. Set aside.
5 minutes
Use Pisang Raja or Pisang Emas for optimal sweetness and texture.
- 2
Add santan, rice flour, corn flour, salt, and stevia or brown sugar (if using) to the mashed pisang. Mix well until you get a thick, smooth batter.
5 minutes
Ensure no lumps remain for a silky texture.
- 3
Lay the pandan leaf at the bottom of a steamer. Spoon the batter onto banana leaves or into small heatproof bowls.
3 minutes
Pandan adds aromatic fragrance; banana leaves enhance authenticity.
- 4
Steam over medium heat for 15 minutes, or until set and slightly firm to the touch.
15 minutes
Do not over-steam; check for doneness with a toothpick.
Kenapa hidangan ini sihat
This healthy Pisang Uli recipe is a great choice for calorie trackers and weight watchers because it avoids deep-frying and excess sugar. Using local bananas and coconut milk ensures natural sweetness and healthy fats. The dish is gluten-free, plant-based, and free from artificial additives, making it ideal for anyone seeking wholesome Malaysian snacks. High fiber content supports satiety and digestive health.
Pisang Uli is rich in potassium, vitamin C, and dietary fiber from the bananas, supporting heart health and digestion. Santan provides healthy fats, while rice and corn flours offer complex carbohydrates. Grated coconut adds manganese and trace minerals. Naturally low in sodium and free from animal products, this dish is suitable for vegetarian diets and can be adapted for vegan preferences. The use of minimal oil keeps fat content in check, making it a balanced meal.
Petua
- 💡Tip 1: Use Pisang Raja or Pisang Emas for authentic Malaysian flavor.
- 💡Tip 2: Steam grated coconut before serving to enhance aroma and safety.
- 💡Tip 3: Add a drop of vanilla essence for extra depth if desired.
Penyimpanan & hidangan
Store Pisang Uli in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving briefly to restore texture. Avoid freezing to preserve flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 112.0 kcal |
