Bubur Pisang Kenarie
bananenpap with nuts from Ambon
250g rice flour
200g palm sugar
2 pandan leaf
75g kenari nuts (otherwise almonds 100g)
1/2 tsp salt
5 Cut bananas into thin slices. Mash 1 banana in 500m santen. Stir the rice flour by the santen until it becomes smooth and mix it with the previous mixture. Heat the pan and add the palm sugar and pandan leaves and cook until all the palmsugar is resolved. Stir, salt, kenarie nuts and banana slices and serve.