Ingredients: 6-8 ripe kepok bananas, mashed 100 grams of granulated sugar 2 eggs 1 teaspoon of powdered vanilla 1/2 teaspoon of salt 600 ml of thick coconut milk 2 banana leaves for wrapping 1/2 teaspoon of cinnamon powder (optional) 1/4 teaspoon of nutmeg powder (optional)

Mix the mashed bananas, granulated sugar, eggs, powdered vanilla, and salt in a large bowl. Stir until well combined. Gradually add thick coconut milk while stirring. Add cinnamon powder and nutmeg powder to the batter, stir well. Prepare banana leaves for wrapping. Take 1 sheet of banana leaf, place 2-3 tablespoons of batter on top.

Wrap the dough with banana leaves in the shape of a pyramid. Secure the ends with a skewer. Steam the barongko in a preheated steamer for 30-40 minutes or until cooked. Remove the barongko and let it cool. Cut the barongko into desired pieces and serve. Source: Diadona.