Who says the dry season only goes well with iced water, sweet tea, boba or ice cream? If you live in Indonesia—especially in Makassar—you’re probably familiar with Es Pisang Ijo, a refreshing green dessert that can cool you down even in the hottest weather.
But "es pisang ijo" is not just your average snack. It’s a delightful combination of sweetness, richness, and freshness, all in one bowl: ripe bananas wrapped in green pandan-flavored dough, topped with red syrup and sweetened condensed milk, served with rice flour pudding (bubur sumsum) and shaved ice.
The result? A bowl of refreshment that’ll have you coming back for more.
Why Is It Called "Pisang Ijo"?
The name "pisang ijo" literally means “green banana” in Indonesian, referring to its visual appearance—bananas wrapped in bright green dough made from a mix of rice flour, coconut milk, and pandan leaf extract. Its vivid color, fragrant aroma, and chewy texture make it a delight to the senses. Typically, varieties like raja, ambon, or kepok bananas are used—as long as they’re ripe and sweet.
The green banana wrap is steamed until cooked, resulting in a soft interior and chewy exterior. Served cold with a generous amount of shaved ice, the eating experience becomes even more satisfying.
From Snack to Cultural Symbol
Behind its simple appearance, "es pisang ijo" carries deep cultural significance. This dessert originates from Makassar, South Sulawesi, and is especially popular as an iftar treat during Ramadan. Yet even outside of the fasting month, it remains a crowd favorite for its irresistible taste.
Interestingly, the green color in "pisang ijo" is not just for aesthetics. In Bugis-Makassar culture, green symbolizes purity, tranquility, and elegance. Its philosophy is equally meaningful: just like a banana tree that continues to grow and bear fruit even after its trunk is cut, humans too should continue to give and be useful—despite facing limitations.
Tracing Its Historical Roots
Although the historical documentation of "es pisang ijo" is somewhat unclear, each of its components carries a long and fascinating backstory. Take bananas, for example—they have been an essential part of Southeast Asian life since ancient times. In Indonesia, South Sulawesi is actually noted as one of the largest banana-producing regions outside of Java.
Interestingly, the consumption of ice in the Indonesian archipelago has its own unique history. Ice used to be a luxury item. In the late 19th century, only the elite families in Batavia (now Jakarta) could enjoy ice, which was imported directly from Boston, USA.
Over time, however, ice factories began to appear in major cities such as Semarang, Tegal, and Pekalongan, many of which were operated by Chinese-Indonesian entrepreneurs.
So, how did ice make its way to Makassar? The answer lies in the sea trade routes. Since the 17th century, Makassar has been a vital port engaged in active trade with Java.
During the colonial period, the Dutch even designated Makassar as a free port, which further boosted commercial connections. Through this thriving trade, ice eventually became part of Makassar’s lifestyle.
Flavor Evolution and Modern-Day Innovation
In the past, "es pisang ijo" was served with a plain sauce made of rice flour and coconut milk—mild in flavor. But today, the recipe has become much more refined.
Many people now substitute rice flour with cornstarch to achieve a smoother, creamier texture. The iconic Makassar red syrup and sweetened condensed milk have also become essential for a richer, more flavorful experience.
Plenty of vendors have started experimenting with new twists: some add grated cheese, roasted peanuts, or even ice cream. The banana wrap’s color isn’t always green anymore either—modern versions come in pink or purple hues. While these variations differ from the original, they reflect how "es pisang ijo" has remained adaptable and relevant, evolving creatively with the times.
