📝 About This Recipe
Pisang Goreng is the undisputed king of Indonesian 'Jajanan Pasar,' a beloved street snack found on every corner from Jakarta to Bali. This recipe features ripe, honey-sweet bananas encased in a shatteringly crisp, lacy batter infused with the nutty aroma of black sesame and coconut. It is a masterclass in contrasting textures—piping hot and soft on the inside, while remaining remarkably crunchy on the outside.
🥗 Ingredients
The Fruit
- 8-10 pieces Saba Bananas or Plantains (very ripe but firm; Pisang Raja or Pisang Kepok are most authentic)
The Crispy Batter
- 1.5 cups Rice Flour (provides the essential crunch)
- 0.5 cups All-Purpose Flour (adds structure to the batter)
- 2 tablespoons Cornstarch or Tapioca Starch (for extra crispness)
- 2 tablespoons Granulated Sugar
- 0.5 teaspoon Salt (to balance the sweetness)
- 0.5 teaspoon Baking Powder (for a light, airy texture)
- 0.25 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1.25 cups Ice Cold Water (cold water prevents oil absorption)
- 0.25 cups Coconut Milk (full fat for richness)
- 0.5 teaspoon Vanilla Extract
- 1 tablespoon Black Sesame Seeds (optional, for visual appeal and nuttiness)
For Frying
- 3-4 cups Vegetable Oil (high smoke point oil like canola or sunflower)
👨🍳 Instructions
-
1
Begin by preparing the bananas. Peel them and slice each banana lengthwise into halves or quarters. If using smaller Saba bananas, you can slice them into a 'fan' shape by cutting 3-4 slits lengthwise but keeping them attached at the base.
-
2
In a large mixing bowl, whisk together the dry ingredients: rice flour, all-purpose flour, cornstarch, sugar, salt, baking powder, and turmeric powder until well combined.
-
3
Slowly pour the ice-cold water and coconut milk into the dry mixture while whisking constantly. The batter should be smooth and have the consistency of heavy cream—thick enough to coat a finger but thin enough to run off.
-
4
Stir in the vanilla extract and black sesame seeds. Let the batter rest for 10 minutes; this allows the flour to hydrate and results in a better crust.
-
5
In a deep frying pan or wok, heat the vegetable oil over medium-high heat. To test if the oil is ready, drop a small bit of batter into it; if it sizzles and rises to the surface immediately, it is ready (approx. 350°F / 175°C).
-
6
Dip a few banana slices into the batter, ensuring they are thoroughly and evenly coated.
-
7
Carefully lower the coated bananas into the hot oil. Do not overcrowd the pan; fry in batches of 4-5 pieces to maintain the oil temperature.
-
8
For 'Kremes' (extra crunchy bits), drizzle a tablespoon of extra batter over the bananas while they are frying in the oil. Use a spatula to push these crispy bits toward the bananas so they stick.
-
9
Fry the bananas for 3-4 minutes per side, turning occasionally with a slotted spoon, until they reach a deep golden brown and feel firm to the touch.
-
10
Once cooked, remove the bananas and place them on a wire cooling rack set over paper towels. This prevents them from becoming soggy by allowing steam to escape.
-
11
Skim off any stray fried batter bits from the oil between batches to prevent them from burning and sticking to the next set of bananas.
-
12
Serve immediately while the exterior is at its peak crispness and the inside is molten and sweet.
💡 Chef's Tips
Use 'Pisang Kepok' or 'Saba' bananas for the most authentic flavor; they hold their shape perfectly and don't turn into mush when heated. Ensure your water is truly ice-cold; the temperature shock between the cold batter and hot oil creates a lighter, crispier crust. Don't skip the turmeric; it doesn't affect the flavor much but provides that iconic, appetizing golden-yellow glow. If the batter is too thick, add a tablespoon of water at a time; if too thin, add a little more rice flour to ensure it clings to the fruit. Avoid over-ripe, blackened bananas as they release too much moisture, which can make the batter soggy quickly.
🍽️ Serving Suggestions
Serve warm with a side of Sambal Roa (spicy smoked fish chili) for a traditional Manado-style sweet and savory experience. Drizzle with condensed milk and a sprinkle of grated cheddar cheese for a popular modern Indonesian 'Pisang Goreng Keju' twist. Dust with a mixture of cinnamon and powdered sugar for a dessert-style presentation. Pair with a hot cup of unsweetened Indonesian Jasmine tea or black 'Kopi Tubruk' to balance the richness of the fried snack. Add a scoop of coconut or vanilla bean ice cream on the side for an elegant plated dessert.