📝 About This Recipe
Transport your senses to the bustling night markets of Indonesia and Malaysia with this authentic Pisang Goreng. These deep-fried bananas feature a shatteringly crisp, dairy-free batter that encases a warm, custard-like center of caramelized fruit. It is the perfect marriage of textures—crunchy on the outside and velvety on the inside—making it a beloved snack that proves dairy-free desserts can be truly indulgent.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Saba or Raja Bananas (ripe but firm, or use slightly under-ripe Cavendish bananas)
- 3-4 cups Neutral Frying Oil (such as vegetable, canola, or peanut oil)
The Signature Crispy Batter
- 1 cup Rice Flour (provides the essential crunch)
- 1/2 cup All-Purpose Flour (adds structure to the batter)
- 2 tablespoons Cornstarch (for extra crispness)
- 1 teaspoon Baking Powder (helps the batter puff up)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 2 tablespoons Granulated Sugar (to aid caramelization)
- 1/2 teaspoon Sea Salt (to balance the sweetness)
- 1 cup Ice Cold Water (essential for a light, non-greasy finish)
- 2 tablespoons Coconut Cream (for a subtle tropical richness)
- 1 teaspoon Vanilla Extract (optional but recommended for aroma)
For Garnish
- 1 tablespoon Powdered Sugar (for dusting)
- 1 teaspoon Black Sesame Seeds (toasted)
👨🍳 Instructions
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1
Begin by preparing the bananas. Peel them and slice each banana in half lengthwise. If they are very large, you can slice them into 'fans' by cutting three-quarters of the way down several times and spreading them slightly.
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2
In a large mixing bowl, whisk together the rice flour, all-purpose flour, cornstarch, baking powder, turmeric, sugar, and salt until well combined.
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3
Slowly pour the ice-cold water and coconut cream into the dry ingredients. Whisk gently until the batter is smooth and has the consistency of heavy cream. Do not overmix, as tiny lumps are fine.
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4
Stir in the vanilla extract if using. Let the batter rest for 10 minutes; this allows the flour to hydrate, resulting in a better crust.
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5
While the batter rests, fill a deep frying pan or wok with about 2 inches of oil. Heat over medium-high heat until it reaches 350°F (175°C).
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6
Test the oil 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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7
Dip a banana slice into the batter, ensuring it is completely and evenly coated.
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8
Carefully lower the coated banana into the hot oil. Repeat with 3-4 more slices, being careful not to crowd the pan, which would lower the oil temperature.
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9
Fry for 3-4 minutes per side, turning occasionally with a slotted spoon or tongs, until the coating is a deep golden brown and very crisp.
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10
For extra 'kriuk' (crunchy bits), drizzle a spoonful of extra batter over the bananas while they are frying in the oil.
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11
Remove the fried bananas and drain them on a wire rack set over a paper towel to remove excess oil without making the bottom soggy.
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12
Allow the bananas to cool for 2-3 minutes—the sugar inside is very hot! Dust with powdered sugar and sesame seeds before serving.
💡 Chef's Tips
Use Saba bananas (found in Asian markets) for the most authentic flavor as they hold their shape and have a tangy sweetness. The secret to a non-greasy fry is using ice-cold water in the batter; the temperature shock creates a steam barrier that prevents oil absorption. Never crowd the pan; frying in small batches ensures the oil stays hot enough to crisp the batter instantly. If your batter feels too thick, add a tablespoon of water; if too thin, add a tablespoon of rice flour. Ensure your oil is at the correct temperature (350°F); too cold and they become oily, too hot and the outside burns before the inside softens.
🍽️ Serving Suggestions
Serve warm with a side of spicy Sambal Kicap (sweet soy sauce with bird's eye chilies) for a traditional Indonesian contrast. Pair with a hot cup of black coffee (Kopi Tubruk) or Teh Tarik for the perfect afternoon tea experience. Drizzle with a little maple syrup or coconut nectar for an extra layer of dairy-free sweetness. Serve alongside a scoop of dairy-free coconut milk ice cream for a decadent plated dessert. Add a sprinkle of cinnamon and sugar for a churro-style twist on this Southeast Asian classic.