It is the part of the flowers which did not form into banana. The purplish layers will drop off layer by layer, revealing tiny yellow flower which is full of nectar. The nector is gel like and sweet.
pluck on of these banana flowers, peel of several layers of the purple thingie and then, steam it. After steaming, the purplish colour becomes brown, of course. Jantung pisang is a nice dish serves with sambal belacan. taste except that it is tender, not much taste but lemak a bit and excellent with sambal belacan.
Once the tougher, darker outer bracts are pulled away, the paler and more tender inner leaves are used in a number of dishes, prepared in a variety of ways. A fresh, tender banana flower may be sliced and served raw, as in Malaysia, where it is often accompanied by the hot and spicy dip sambal belacan. It is also served simmered in soup or fried with thin noodles.
Other Asian and Indian cuisines add the sliced banana flower to meat stews, stir-fries, soups, and rice or noodle combinations. It is also used in cold salads, with the salad mixture presented to the diner in one of the large purple-red outer bracts.