Pisang Rai ( Banana Dips)

Ingredients:
• 1 litre + 150 cc water
• salt, according to taste
• 4 pandan leaves, shredded and tied into knots
• 125 grams wheat flour
• 1 ½ teaspoon salts
• 7-8 ripe raja or kepuk bananas, peeled
• 150 grams grated coconut, steamed with ¼ teaspoon salt
• granulated sugar, for sprinkling

Preparations:
• Boil 1 litre water with salt and pandan leaves
• Mix wheat flour, 150 cc water and walt, stirring until the mixture becomes a smooth batter. Dip the bananas one by one into the flour batter, put into the boiling pandan water and cook until the bananas float and are done.
• Drain the cooked bananas and roll in grated coconut. Cut banana according to preference, sprinkle with a little granulated sugar and serve.

Yasa Boga