📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this authentic Pisang Goreng. This beloved snack features ripe, starchy bananas encased in a light, shatteringly crisp batter infused with aromatic coconut and a hint of sesame. The contrast between the warm, custardy fruit and the golden, crunchy exterior makes it a timeless comfort food that is as sophisticated as it is simple.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Saba Bananas or Plantains (ripe but firm, peeled and sliced lengthwise or into fans)
- 3-4 cups Vegetable Oil (for deep frying; use a high smoke point oil like peanut or canola)
The Crispy Batter
- 1 cup Rice Flour (essential for the signature crunch)
- 1/2 cup All-Purpose Flour (provides structure to the coating)
- 2 tablespoons Cornstarch (adds extra crispness)
- 1/2 teaspoon Baking Powder (helps the batter puff up slightly)
- 2 tablespoons Granulated Sugar (for a hint of sweetness and browning)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/2 cup Coconut Milk (adds richness and aroma)
- 1/2 cup Ice Cold Water (adjust as needed for a thick, pancake-like consistency)
- 1 tablespoon Toasted Sesame Seeds (optional, for nutty flavor and texture)
- 1/2 teaspoon Vanilla Extract (enhances the tropical aroma)
Optional Toppings
- 1 tablespoon Powdered Sugar (for dusting)
- 2 tablespoons Sweetened Condensed Milk (for drizzling)
- 1/4 cup Grated Cheddar Cheese (a popular Indonesian savory-sweet variation)
👨🍳 Instructions
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1
Prepare the bananas by peeling them and slicing them in half lengthwise. For a traditional look, you can make 3-4 vertical slits halfway up the banana and press down gently to spread it into a fan shape.
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2
In a large mixing bowl, whisk together the rice flour, all-purpose flour, cornstarch, baking powder, sugar, salt, and turmeric until well combined.
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3
Slowly pour in the coconut milk, ice-cold water, and vanilla extract while whisking constantly. The ice-cold water is the secret to preventing the batter from absorbing too much oil.
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4
Continue whisking until the batter is smooth and free of large lumps. It should be thick enough to coat the back of a spoon—similar to heavy cream or thin pancake batter.
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5
Stir in the toasted sesame seeds if using, and let the batter rest for 10 minutes to allow the flours to hydrate.
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6
While the batter rests, heat 2-3 inches of oil in a wok or deep frying pan over medium-high heat until it reaches 350°F (175°C).
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7
Test the oil temperature by dropping a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is ready.
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8
Dip each banana piece into the batter, ensuring it is completely and evenly coated.
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9
Carefully lower the coated bananas into the hot oil. Do not overcrowd the pan; fry in batches of 3 or 4 to maintain the oil temperature.
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10
Fry for 3-4 minutes per side, turning occasionally with a slotted spoon or tongs, until the crust is a deep golden brown and exceptionally crispy.
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11
For extra 'crumbs' (kremes), drizzle a few tablespoons of extra batter directly into the oil around the bananas while they fry; these will stick to the fruit and create a jagged, crunchy texture.
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12
Remove the bananas and drain them on a wire rack set over a paper towel to keep the bottom from getting soggy.
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13
Repeat with the remaining bananas, allowing the oil to return to the proper temperature between batches.
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14
Serve immediately while hot and crispy, optionally garnished with your choice of toppings.
💡 Chef's Tips
Always use ripe bananas with black spots on the skin for the best sweetness, but ensure they are still firm enough to hold their shape. If you cannot find Saba bananas, use slightly under-ripe plantains or firm Cavendish bananas. The secret to a non-greasy finish is ensuring your oil is hot enough (350°F) before adding the fruit; cold oil leads to soggy batter. Rice flour is non-negotiable for the crunch; substituting with only wheat flour will result in a soft, bread-like coating rather than a crisp one. To keep the first batch warm while you finish the rest, place them in a 200°F (95°C) oven on a wire rack.
🍽️ Serving Suggestions
Serve with a side of spicy sambal dipping sauce for an authentic Indonesian 'Gorengan' experience. Pair with a hot cup of Jasmine tea or Indonesian Kopi Tubruk (black coffee) to cut through the richness. Drizzle with chocolate sauce and a sprinkle of grated cheese for a 'Pisang Keju' dessert variation. Top with a scoop of coconut or vanilla bean ice cream for an elegant plated dessert. Enjoy as a mid-afternoon snack alongside fresh tropical fruits like papaya or mango.