Es Pisang Ijo: Bugis Traditional Dessert Becomes Sought-after 'Sungkai' Treat In Sabah

KOTA KINABALU, March 14 (Bernama) -- As Muslims seek refreshing treats to break their fast, the Bugis dessert Es Pisang Ijo is quickly gaining popularity among Sabah's food enthusiasts.

This dessert, comprising bananas wrapped in steamed green dough and accompanied by chilled sweet coconut milk liquid, traces its origins to Makassar, Indonesia. Over time, it has become a mainstay throughout Ramadan in Sabah, where locals look forward to it for their breaking of fast, or sungkai in the local dialect.

The appeal of Es Pisang Ijo lies in its soft texture, the sweetness of the coconut milk, and the coolness of ice. These qualities make it more than just a dessert. It's a thirst-quenching dish ideal for ending a day of fasting, especially during Ramadan.

Sharing her connection to the dish, Es Pisang Ijo entrepreneur Ramlah Djasmail, 44, said preparing the dessert is like second nature to her, as she learned the craft as a child while assisting her mother in the family business.

She began helping her mother sell traditional desserts at age 12, using a treasured family recipe passed down for generations.

"In Makassar, Es Pisang Ijo is especially popular during Ramadan. People want something cold and sweet for breaking fast," she told Bernama.

She further said that this dish is a traditional Bugis dessert, widely sold across Makassar during the fasting month.

Ramlah explained that preparing the dish is relatively simple. She uses basic ingredients, namely wheat flour, cooked without oil, then mixed with coconut milk, margarine, sugar and a pinch of salt.

"The dish is made by wrapping bananas in a green flour dough before they are steamed.

"Suitable bananas include pisang raja, pisang berangan, or Sabah bananas for their soft, sweet texture," she said.

After steaming, the bananas are sliced. They are then served with chilled sweet coconut milk liquid and ice, resulting in a refreshing taste.

The dessert’s popularity, Ramlah also said, is partly because the dish is cool and light, aligning with customers' preferences during Ramadan.

Responding to this high demand, Ramlah has produced over 100 Pisang Ijo rolls daily throughout this Ramadan period.

She added that the dessert is served in bowls, yielding about 300 servings daily.

Each set of the dessert is sold at between RM9 and RM10, and Ramlah expressed gratitude that the traditional treat continues to receive encouraging support from the local community.

-- BERNAMA