Malay

Cekodok Pisang

by Lisa K. on Tue, March 19, 2019

Don’t ever throw out over ripe bananas, even if it is slightly blackened and a bit too mushy. They are the best to make Cekodok Pisang and you don’t even need to add banana essence to enhance flavour #facts

Once you pop you can’t stop

Serves 4 people

Baking powder helps Cekodok become lighter air more airy.

Use super-duper ripe bananas for better flavour and aroma.

Foodster's Verdict

Cekodok Pisang

Difficulty

  • Preparation
    5minutes
  • Total
    15minutes
INGREDIENTS
    9 pisang emas, ripe ones
    3 – 4 tbsp. sugar
    Salt to taste
    1 ¼ cup self-raising flour
    1/8 tsp. baking powder
    ½ cup ice water
METHOD

1. Mash up ripe bananas and mix in sugar and salt. Adjust sweetness to your liking.

2. Stir in flour and baking powder and mix until it is well combined. Add in ice water to form a thick batter.

3. Heat up oil to 170˚c and drop in tablespoonful of batter into it. Don’t crowd the oil too much.

4. Fry until batter is dark golden brown and floats to the top. Drain on paper towels and serve.

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