Pisang Goreng

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Munch on this modernized take on the classic, nostalgic Malaysian delicacy of banana fritters, also known as pisang goreng!

Let's start cooking!

Mashed banana, flour mixture and yeast mixture mixed in a mixing bowl

Step 1 - Make batter

  • In a bowl, add yeast to warm milk and set aside for 5 minutes to activate yeast.
  • In a separate bowl, combine flour with melted butter, egg, ½ tsp cinnamon, vanilla seeds, 2 tbsp caster sugar and ¼ tsp salt. Mix well.
  • Add yeast mixture to the flour mixture and mix well.
  • Fold mashed banana into batter and cover with cling wrap. Leave it to rest for 30 minutes in a warm spot.
    Leaving batter to rest for 30 minutes allows the yeast to ferment
Batter with banana in a pan with oil

Step 2 - Fry batter

  • In a deep pan or pot on high heat, heat up enough oil for frying fritters. Dip 2 spoons into oil before scooping a dollop of batter.
  • Place bite-sized dollops of the batter into the oil and fry for 2 minutes, until golden brown.
  • Drain fried banana fritters onto a paper towel-lined plate and repeat with remaining batter.
    Coating spoons in oil prevents batter from sticking
Honey and desiccated coconut in a pot

Step 3 - Make coconut honey glaze

  • In a pan, heat ½ cup honey with desiccated coconut and mix well.

Serve with sauce!

Fried banana fritters on a stone plate with a banana leaf

Serve fried banana fritters hot with coconut honey glaze and crème fraiche on the side.

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