Bolen Pisang

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Bolen Pisang is a very popular Indonesian snack or dessert originated in the city of Bandung, West Java. It is banana, chocolate, and cheese wrapped in a homemade puff pastry.

Bolen Pisang
Bolen Pisang

If you travel to Bandung, the capital city of West Java province in Indonesia, you will get to know the famous Bolen Pisang or Banana Pastry. It has become an iconic souvenir item.

They are sold in boxes. Because of its popularity and high demand, almost every bakery in Bandung makes Bolen Pisang.

What is Bolen Pisang?

Boleh Pisang is flaky puff pastry wrapping banana slices with cheese and chocolate wrapped. The combination of salty and sweet flavor with chewy banana and crispy puff will make you want more.

bolen pisang

One piece is never enough! You will crave for it!

This iconic souvenir item is usually sold in a box. The shape is small rectangle or square. It is golden brown in color with chocolate rice or cheese sprinkled on top.

Origin

Bolen pisang or pisang bolen was first introduced by the Dutch during Dutch colonization era in Indonesia. The culinary heritage continued through modern generations up until now.

Bolen Pisang

The name of bolen pisang or pisang bolen in Dutch is bananenbollen. They have appelbollen (apel bolen) dan oliebollen (kismis/potongan apel) that are also popular as well.

Ingredients

The ingredients you need to make Bolen Pisang are very easy to get. They are just regular ingredients you can find in grocery store.

And bananas are easy to find anywhere! You can use any types of bananas, as long as they are ripe.

Flour

I would highly recommend using high protein flour because it can help create flaky layers. Choose a good brand!

Butter or Margarine

You can use only butter or a mix of butter and margarine. I find that if butter and margarine are mixed, it adds the crunchiness.

Filling

Slice the bananas and stir fry with a bit of butter or margarine on a pan for a while. You can also use the sliced bananas without frying.

Chocolate or Cheese

Either chocolate or cheese is a good banana companion in a bolen pisang or both!

Choose chocolate jam and cut the cheese in a stick shape.

Bolen Pisang Recipe

Water dough:

  • 300 gr bread flour
  • 110 gr unsalted butter
  • 110 gr water
  • 2 tbsp powdered sugar
  • A pinch of salt

Oil dough:

  • 160 gr bread flour
  • 120 gr butter
  • Ripe banana
  • Chocolate paste
  • Cheddar cheese

Step By Step

Water Dough

  1. Sieve high protein flour / bread flour into a mixing bowl. Add powdered sugar.
  2. Then put in a pinch of salt, unsalted butter, and water.
  3. Mix well using a spatula and continue kneading with clean hands.
  4. Wrap the dough in a plastic wrap, let it rest for 15 minutes.

Oil Dough

  1. Sieve the flour into a mixing bowl. Put in the butter.
  2. Knead using your clean hands. Wrap with a cling wrap. Let the dough rest for 15 minutes.
  3. This dough is different from water dough, as it is more crumbly.

Assemble and Shape

  • Divide each dough into 20 pieces each.
  • Flatten the water dough and then put the rounded oil dough inside the water dough. Seal tightly and round it.
pisang bolen
pisang bolen

  • Cover with clean cloth and let it rest for 10 minutes.
  • After 10 minutes, flatten the dough using a rolling pin. Fold the dough 2 times and roll it into rectangle shape.

pisang bolen
pisang bolen
pisang bolen

  • Put in a piece of banana, a dollop of chocolate jam and a piece of cheddar cheese.

pisang bolen

  • Fold the dough like an envelope.

bolen pisang

  • Line up the folded pastry on a pan. If you can get a separator tin, it will be nice. But if you don’t, it’s okay!
  • Brush with eggwash and decorate with chocolate rice and grated cheese.
  • Bake in a preheated oven 200°C for 20 minutes.
  • Take out from the oven, let it cool completely.
  • Enjoy with a cup of tea or coffee!

Bolen pisang

Note

Water dough is different from oil dough. Water dough’s texture is more elastic, while oil dough is more crumbly.

Be careful when folding and rolling the dough, do not press too hard. Otherwise, the water dough can rupture and the oil dough can go through it. This will result in less flaky texture.

You may stir fry the banana with butter on a pan first before putting it in the dough.

Storage

If you have some leftover, you may keep it in an airtight container in the chiller for up to 5 days. Bolen pisang in the freezer can stay up to one month. Reheat in the microwave or oven.

FAQs (Frequently Asked Questions)

Q: What is Bolen Pisang? How does it taste?

A: Bolen Pisang is an Indonesian dessert made with homemade puff pastry filled with ripe bananas, chocolate and cheese. It is a combination of sweet and salty with buttery flavor. The chewy bananas with chocolate and cheese gives delightful sensation with the crunchy pastry skin.

Q: What are the main ingredients? Are they easy to get?

A: The main ingredients are high-protein flour, butter and margarine, eggs, ripe bananas, chocolate, cheese. They are all easy to get in any grocery stores.

Q: Is Bolen Pisang vegetarian or vegan friendly?

A: Bolen Pisang is vegetarian friendly but it is not vegan friendly. In this case, you need to substitute the butter to margarine and use alternative for the eggwash so it is safe for your vegan friends.

Q: Can the leftover of Bolen Pisang be stored in the refrigerator? How long does it stay fresh?

A: Yes, you can store Bolen Pisang in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, put it in the freezer for up to one month. Remember to put it in room temperature for one hour ahead before reheating.

Q: Is it easy to make bolen pisang at home?

A: It is pretty easy to make it at home. All you need to pay attention to is the way to wrap it so that you can create layers and have the crunchy flaky texture.

Q: Can I use store-bought puff pastry for the skin?

A: Sure, you can! Get your favorite brand. Cut the puff pastry in preferred sizes and wrap the bananas.

Conclusion

Bolen pisang is a famous souvenir snack from Bandung. It is homemade puff pastry with a banana, chocolate, and cheese inside. Its crunchy skin combined with chewy banana and chocolate cheese inside creates a wonderful sensation.

You can remake your own bolen pisang at home with easy-to-get ingredients. The trick is how to wrap it neatly as I have shown above.

Good luck!

If you like Indonesian snack or dessert like this, you may also want to try Ontbijtkoek Cake or the easier one: Banana Fritters.

Bolen pisang

BOLEN PISANG

Yield: 24
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Bolen Pisang is a popular gift from Bandung, it is homemade flaky puff pasty with banana, chocolate, cheese inside.

Ingredients

Water Dough

  • 300 gr bread flour
  • 110 gr unsalted butter
  • 110 gr water
  • 2 tbsp powdered sugar
  • A pinch of salt

Oil Dough

  • 160 gr bread flour
  • 120 gr butter

Filling

  • Ripe banana
  • Chocolate paste
  • Cheddar cheese

Instructions

    Water Dough

  1. Sieve high protein flour / bread flour into a mixing
    bowl. Add powdered sugar.
  2. Then put in a pinch of salt, unsalted butter, and
    water.
  3. Mix well using a spatula and continue kneading with
    clean hands.
  4. Wrap the dough in a plastic wrap, let it rest for 15
    minutes.

Oil Dough

  1. Sieve the flour into a mixing bowl. Put in the butter.
  2. Knead using your clean hands. Wrap with a cling wrap.
    Let the dough rest for 15 minutes.
  3. This dough is different from water dough, as it is
    more crumbly.
  4. Divide each dough into 20
    pieces each.
  5. Flatten the water dough. Put the rounded oil dough inside the water dough. Seal tightly and round it.
  6. Cover with clean cloth and let it rest for 10 minutes.
  7. After 10 minutes, flatten the dough using a rolling pin. Fold the dough 2 times and roll it into rectangle shape.
  8. Put in a piece of banana, a dollop of chocolate jam and a piece of cheddar cheese.
  9. Fold the dough like an envelope.
  10. Line up the folded pastry on a pan. If you can get a separator tin, it will be nice. But if you don’t, it’s okay!
  11. Brush with eggwash and sprinkle with chocolate rice and grated cheese.



Notes

Water dough is different from oil dough. Waterdough's texture is more elastic, while oil dough is more crumbly.

Be careful when folding and rolling the dough, do not press too hard. Otherwise, the water dough can rupture and the oil dough can go through it. This will result in less flaky texture.

You may stir fry the banana with butter on a pan first before putting it in the dough.

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