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Pisang goreng (fried banana)
A Malay and Indonesian street snack: banana fried in a crispy rice flour batter, eaten with afternoon tea or coffee.
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Method
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- Mix the plain flour, rice flour, cornflour, sugar, baking powder, salt and turmeric.
- Stir in enough cold water to make a thick, pancake-batter-like coating; rest for 5 minutes.
- Peel the bananas, and halve lengthwise (small ones can stay whole).
- Heat 2-3 cm of oil in a pan to 175°C.
- Dip the bananas in the batter, and fry in batches for 3-4 minutes, until golden and crispy, turning once.
- Drain on paper towel, and serve warm, even with a drizzle of palm sugar syrup or grated cheese, as is also done in Malaysia.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The rice flour and cold water give the crispy coating; don't overmix.
- Choose bananas that aren't too ripe, or they'll fall apart during frying.
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More southeast asian ideas
- Es campur (mixed iced fruit dessert)
- Kuih seri muka (sticky rice with pandan custard layer)
- Bubur pulut hitam (black glutinous rice porridge with coconut milk)
- Pulut inti (sticky rice with coconut-palm sugar topping)
- Kuih koci (filled sticky rice dumplings in banana leaf)
- Bubur cha cha (sweet potato and taro coconut dessert)
- Ais kacang (shaved ice with beans, corn and syrup)
- Kuih bahulu (mini sponge cakes)
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