Learn from us: Recipes

Dough A :

• 400 gr High-Protein Flour
• 50 gr Full Cream Milk Powder
• 75 gr Icing Sugar
• 160 gr Ice Water
• 180 gr FILMA^® Prestige (Butter Blend Margarine)

Mix all ingredients using a mixer until smooth and elastic. Shape into a ball, cover with plastic, and let rest for 15 minutes.

Dough B :

• 250 gr Medium-Protein Flour
• 180 gr FILMA^® Prestige (Butter Blend Margarine)

Mix all ingredients until well combined. Shape into a ball, cover with plastic, and let rest for 15 minutes.

Filling :

• Pisang Raja (sautéed with FILMA^® Prestige (Butter Blend Margarine) and coated with granulated sugar in a 1:1 ratio)
• Chocolate Filling
• Cheddar Cheese, cut into rectangular sticks

Egg Wash :

• 100 gr Whole Eggs
• 50 gr Water

Mix all ingredients, then strain.

Topping :

• 150 gr Grated Cheddar Cheese
• 150 gr Chocolate Sprinkles

How to Make Banana Bolen Pastry :

1. Divide Dough A into 30 g portions and Dough B into 15 g portions. Flatten Dough A and use it to wrap Dough B, then roll it out lengthwise and roll it up. Repeat until all the dough is used.
2. Flatten the dough and roll it into a square shape (make sure the edges are thinner), add the filling, then wrap tightly to prevent leaking during baking.
3. Neatly arrange the bolen dough on a baking tray, brush the surface with egg wash, then add toppings as desired.
4. Bake in the oven at 180°C for 50–60 minutes until fully cooked. While still hot, brush the surface of the bolen with simple syrup.
5. Banana Bolen is ready to serve.