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Goreng Pisang
Malaysian Fried Bananas
Authentic Malaysian Goreng Pisang, featuring sweet bananas coated in a light, crispy turmeric-infused batter and deep-fried to a perfect golden-brown. A beloved street food snack.
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- 4 Pisang Raja bananas (or other firm, slightly underripe plantain-like bananas)(Ensure they are firm and not overly ripe for best texture.)
- 100 g Rice flour(Provides crispiness.)
- 50 g All-purpose flour(Adds structure to the batter.)
- 1/4 tsp Ground turmeric(For color and subtle flavor.)
- 1/4 tsp Salt(Enhances flavor.)
- approx. 150-180 ml Water (cold)(Adjust for desired batter consistency. Cold water helps create a crispier batter.)
- enough to fill pot to 2-3 inches depth Vegetable oil or peanut oil for deep frying(A neutral oil with a high smoke point is recommended.)
ðšâð³ äœãæ¹
- 1
Prepare the bananas: Peel the bananas and slice them lengthwise into halves or quarters, depending on their size. Set aside.
â±ïž 5 minutes - 2
Make the batter: In a medium bowl, whisk together the rice flour, all-purpose flour, turmeric, and salt. Gradually add the cold water, whisking continuously until a smooth, relatively thick batter forms. It should be thick enough to coat the back of a spoon but still pourable. If it's too thick, add a little more water; if too thin, add a bit more rice flour. The consistency should be like pancake batter.
â±ïž 5 minutes - 3
Heat the oil: Pour the frying oil into a deep pot or wok, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
â±ïž 5 minutes - 4
Coat and fry the bananas: Dip each banana piece into the batter, ensuring it's fully coated. Carefully place the battered banana pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 3-5 minutes per side, or until the batter is a deep golden brown and crispy. Use a slotted spoon to turn the bananas for even cooking.
â±ïž 10 minutes - 5
Drain and serve: Remove the fried bananas from the oil using a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve immediately while hot and crispy.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âUse firm, slightly underripe bananas (like Pisang Raja) for the best texture; overly ripe bananas will become mushy.
- âFor extra crispiness, ensure the batter is not too thick and the oil is at the correct temperature.
- âGoreng Pisang is best enjoyed fresh as an afternoon snack or dessert.
- âDon't overcrowd the frying pot, as this will lower the oil temperature and result in soggy fritters.
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- Serve warm with a scoop of vanilla ice cream.
- Drizzle with melted chocolate or condensed milk.
- Dust with powdered sugar or cinnamon sugar before serving.