Simple to make and delicious to eat, Fried Bananas, or Pisang Goreng make a popular snack or desert in South East Asia, particularly in Singapore, Malaysia and Indonesia. Enjoy!
Cooking time: @35 min
You will need: a bowl and a frying pan.
- 2 ripe bananas. (Ripe bananas are sweeter.)
- 100 g rice flour
- 2 Tbsp wheat flour
- 2 Tbsp custard powder
- 1/3 Tsp salt
- 1/3 Tsp baking powder
- 15 g soft butter
- 1/2 cup water
- frying oil
- Wash your hands.
- Take a bowl, add the dry ingredients and mix them well.
- With your hands, mix your 15 grams of soft butter into the dry ingredients.
- Add water slowly, little by little while stirring, so that the mixture turns to batter.
- Cover the bowl and put it in the fridge for 30 minutes, or so.
- Peel the bananas and cut them in half. Put them aside.
- Take the a frying pan, add some oil, put it on the stove and turn the fire on to medium-high. Wait a little until the oil heats up.
- Dip the banana pieces into the batter and lay gently into the frying oil.
- Leave enough room in the pan so that you can easily move and turn the bananas.
- Fry the bananas until golden brown.
- Your fried bananas should be crispy or crunch on the outside and soft inside.
- Regarding cooking oils: many people cook with vegetable oils but, unfortunately, those are not the best oils one can use. Prior to modern-day vegetable oils Asian cuisines used to use cold pressed, unrefined sesame oil, peanut oil, rapeseed oil, mustard seed oil and/or various kinds of animal fats. Fore this recipe, you may want to experiment with soybean oil, sesame oil or rapeseed oil. Each one of them has its own characteristics and offers a different flavour.