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So, like many things in life, there are at least two ways to go about this. Don't worry, the insides are still perfectly good — they're quite different from bananas.
The other way to do this is to use regular old, ripe bananas. They should be really fragrant and have spots all over. I actually prefer this preparation because that's the way my mom made them when I was growing up — bananas are just much easier to find than plantains here in the States.
Much to my surprise, I was able to find plantains, so I made the dish both ways. So, what's the difference? Well, if you like a chewier texture and a starchy taste, use plantains. They're more appropriate as a side dish and end up looking nicer when deep-fried. (Hence, the plantains are pictured at left.)
On the other hand, if taste matters more to you than appearance, use bananas. Deep-frying them with the light batter transforms the interior into a gooey masterpiece and the crust turns nice and crispy around the edges. For some reason, deep-frying them also brings out a little tang that makes them even more addictive. This ends up tasting more like a breakfast dish, which is the way it's eaten in Indonesia, or with a little ice cream, it can be a great dessert.
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- 3 Cups canola oil
- 1/2 Cup tapioca or rice flour
- 1/2 Cup all-purpose flour
- 3/4 Cups water
- 1 Tablespoon kosher salt
- 1 Tablespoon brown sugar
- 5 ripe bananas or 3 firm-ripe yellow plantains, peeled and cut on a bias into 1/2-inch-thick slices
- Cinnamon, to taste
- Powdered sugar, to taste
20 Easy Indonesian Desserts
These traditional Indonesian desserts are simple, fresh, and a cinch to make!
From sweet rice cakes to pineapple cookies, these Indonesian treats are sure to be a hit.
One thing I love about these authentic desserts is the simplicity. They use just a few fantastic fresh ingredients and let the natural flavors shine.
Coconut and palm sugar are used often, along with pandan. This tropical plant is used a lot in Indonesian cooking, by taking the sweet flavors from its leaves.
You might be able to find pandan leaves in an Asian store, or the extract can be found online.
There is no decent substitute for the sweet leaf, so I recommend trying to source some.
Almost all of these desserts include coconut in some form, from coconut milk to grated coconut, and in most cases, it&rsquos essential to the dish.
However, it&rsquos possible to replace grated coconut with flaked almonds, and coconut milk with a milk alternative.
Just keep in mind that the dish will taste very different and may not have the desired consistency.
If you&rsquore in the mood to try something new and fun, there&rsquos more than one recipe on this list of 20 Indonesian desserts that will make you smile.
Crispy Fried Banana/Pisang Goreng 炸香蕉
Makes 8 fried bananas
8 bananas (pisang raja)
oil for deep frying
100 g rice flour (or slightly more if batter is too watery)
120 g water
2 tsp sugar (I prefer 1 tsp)
1/2 tsp salt
a pinch of turmeric powder
1 1/2 tsp baking powder
1/2 tsp ammonia bicarbonate
1 tbsp hot oil
1. Mix all ingredients for batter, except hot oil, into a mixing bowl and whisk until smooth.
2. Heat oil for frying. Oil must be able to submerge the whole banana. When you are ready fry, scoop one tablespoon of the hot oil, add to batter and mix quickly.
3. Coat the bananas with batter. Add into hot oil and fry until golden brown.
4. While frying, drip some batter into the frying oil. Quickly coat the bananas with the crispy bits that have formed. This would create another layer of crispy batter for the banana.
INDONESIAN DEEP FRIED BANANAS PISANG GORENG
FRIED BANANAS – Known as PISANG GORNG , these delicious deep fried bananas should be cooked the last minute, so the outer crust of the batter is crisp in texture and the banana is soft and warm inside. This is an Indonesian dish.. adapted in the US to many other versions.. one most famously called banana foster.. I have stayed with the original recipe only straying a little to make it to my liking.. one thing I did extra was instead of rice flour mixed in with the self rising flour, I used cornstarch mixed in with it instead. Also I rolled mine in a mixture of brown and white sugar with a shake of cinnamon and powdered sugar instead of only white sugar like the recipe called for. I served mine with Butter Pecan Ice Cream a drizzle of maple syrup and some Hershey’s Syrup. TO DIE FOR.
get you a bunch of the small bananas.. they work best.
have everything ready this recipe goes FAST.. you have to eat it right away as well,.
clean oil for deep frying.. I use a heavy bottomed old pressure cooker bottom for my deep frying.
2 tbsp rice flour ( I used 2 Tbsp Cornstarch instead)
scant cup of water (3/4 cup water)
add lime juice or lemon juice to the water Tbsp
dip them in the batter two or three times then into the hot oil..
oil should be at lest 190 degrees.. deep fry and carefully turn I had to use a slotted spoon and a case knife to flip mine over.
.when crisp and golden take out and dress in the sugars..
(original recipe said to use limes to squeeze over bananas after fried and granulated sugar for dusting but I chose to make mine much richer with brown sugar and white sugar mixture, a shake of cinnamon, and powdered sugar then I served with Butter Pecan Ice Cream drizzled with maple syrup and Hershey’s Syrup)
Fried Banana or Pisang Goreng is very popular in Indonesia. It can be eaten as a dessert or a light snack to company your tea time break. Fried Banana is easy to make. It needs only few ingredients and a short cooking time, you won’t believe how delicious this simple dessert will be.Here’s the recipe.
Cooking time : 30 minutes
– 5 medium-sized ripe bananas, peeled and cut into 2
1. Mix the flour with sugar, egg and margarine. Mix it well with spoon, add a little of water to make it smooth.
2. Put the bananas into mixture
3. Heat the oil in a wok and fry the bananas, but do not overcrowd the wok. When it’s crisp and golden brown, drain on paper towel and serve while still warm.
200 succulent Indonesian Food recipes is just what you need!
The mini cookbook - Tasty Indonesian Food
30 delicious recipes with full color pictures and easy step by step tutorial!
Pisang Goreng (Indonesian style fried bananas)
Selemat Makan! Smaaklije Eten! Bon Appetit! We found this recipe in one of our favorite cookbooks, which was given to us by our friends Barbara and Bill. Since I'm on a low sodium diet I adjusted this recipe accordingly
The source for this recipe is "Asia the Beautiful Cookbook" published by Stonehenge Press
Ingredients You'll Need
12 ripe bananas (not over ripe)
1/2 cup (60g)rice flour*
1 cup 125g) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon light brown sugar
1 large egg, lightly beaten
2 cups coconut milk
oil for frying
Peel the bananas, cover and set aside.
Beat together the remaining ingredients, except the oil.
Let stand for about 25 minutes.
Heat the oil to the smoking point, then reduce heat slightly.
Dip the bananas one by one into the batter, then slide into the oil. (Do not fry more than three at a time or the temperature of the oil will drop too much, making the batter heavy and oily. Cook until golden, turning once or twice.
Lift out with a slotted spoon and drain on paper towels.
Serve while hot with coconut ice cream.
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Easy Peasy Pisang Goreng Do you love bananas? I have the easiest 5 ingredients recipe to share with you today. We all know that the ever popular pisang goreng is eaten all over Indonesia and other parts of South-east Asia, and is loved by many all around the world! Whole bananas dipped in batter and deep fried are very popular as a street food or a home-made snack. However, if bananas become over-ripe – they are often mashed and prepared slightly differently, as I’m going to share with you today. I always create my pisang goreng from this simple recipe, from an old family friend and altered to just the way I like it. This is one of THE easiest Indonesian recipes I know. Using only 5 ingredients hence the reason why I have made this so many times back in my teaching days. It’s the perfect recipe as it’s cheap and easy! You could make these with Pre-schoolers/Early Childhood learners! And yes, obviously if you were going to make these with a grade then you are going to need loads of bananas. however, I usually have students working in small groups of 4-5 – this way all students get that hands-on experience and they will each get more pisang goreng to eat! TIP: Go on a hunt for over-ripe bananas at your local market. You can usually pick-up a bag of over-ripe bananas for a fraction of the cost of perfectly ripe bananas at the supermarket. Save on your budget! PISANG GORENG INGREDIENTS 3-4 over-ripe bananas, mashed 1 egg 1/2 cup plain flour 1 1/2 tblsp sugar oil for frying cinnamon sugar to sprinkle on top! TIP: The mixture can be deep fried or shallow fried. I tend to shallow-fry as a healthier option. When the edges of the fritters start to turn brown, it’s time to flip them over. When your fritters are crisp and golden brown on both sides, remove them from the pan, place on paper towel to drain and serve while still warm. *I love a dusting of cinnamon sugar on mine! Yum! nakal‘ then add a scoop of your favourite ice cream!> *I also added some coconut to half of my mixture this time, just to try something different. Can I just say… I think I’ll be adding coconut to the whole mixture next time! It was yum! And that’s it folks – the easiest pisang goreng recipe I know. Hope you try it out and integrate some simple traditional cooking into your Indonesian Languages Program and at home too! I promise it will be a big hit! Do you like pisang goreng? Have you ever made pisang goreng in your Indonesian Languages classroom? Photo Guide
Peel and slice the bananas in half, lengthwise.
Place the sliced bananas in the batter and leave for about 5 minutes before frying. This allows the baking powder to work its magic and gives you a crispier banana fritter.
Pisang goreng recipe – Fried banana fritters
‘Gorengan’ is a popular snack throughout Indonesia. It literally means ‘fried things’ and covers a wide range of crispy goodies. One of my favourites is pisang goreng (deep-fried bananas in batter), especially first thing in the morning with a cup of hot coffee.
Pisang goreng also makes a great dessert served with a scoop of ice cream and a drizzle of palm sugar or caramel sauce over the top. It’s such an easy dish to make because it’s so quick and you hardly need any ingredients. For best results with this make sure you get the oil really hot and remember not to slice the bananas too thickly or put too much batter on. My favourite pisang goreng are the ones where the oil has come into direct contact with some of the bits of the banana beneath and it takes on a kind of caramelised texture.
Ingredients: (enough for 4-6 people – depending on how greedy you are feeling!)
85g self-raising flour
a pinch of salt
3 bananas (sliced diagonally into 4-5cm pieces)
Enough oil to deep-fry the bananas
1. Mix the self-raising flour, salt and water salt until there are no lumps.
2. Heat the oil until it’s hot enough to fry the bananas (test by dripping a little batter in and seeing if it bubbles).
3. Dip the bananas into the batter mix until they are covered in it then put them in the oil to fry until they are golden brown then remove and drain.
4. Serve on their own, with other coffee snacks, or as a delicious dessert with ice cream.
Crispy Deep-Fried Bananas (Pisang Goreng) Filled With Melted Chocolate
You've probably seen it on the menu at most Indonesian restaurants: fried bananas, AKA pisang goreng. This southeast Asian dessert is always delicious, because after all, it's a batter-coated banana fried to crispy perfection. But it's still worth making at home, if only for the opportunity to add chocolate to the mix. And that's exactly what's happening in this recipe: deep-fried bananas filled with ooey, gooey chocolate, wrapped in a super crispy batter that gets its crunchiness thanks to edible chalk! Sounds bananas, right?
- 1 cup flour
- ½ cup rice flour
- 2 tbsp corn starch
- ⅓ cup sugar
- 3 tsp sesame seeds
- ¼ cup shredded coconut
- 2 tsp baking powder
- ½ tsp salt
- ½ cup coconut milk
- 2 tsp powdered edible chalk
- 1 cup cold water
1. Peel the bananas and wrap them one by one in a freezer bag.
2. Press both bananas flat.
3. Put chocolate bars on top of one of the bananas.
4. Place the second banana on top and wrap the bananas tightly in the freezer bag. Freeze the bag with the bananas for 90 minutes.
5. While the bananas are in the freezer, you can get started on the batter. To make the batter extra crispy, grate some edible chalk into a glass and pour very cold water over it. Stir the mixture and wait until the water is almost clear again and the chalk has settled at the bottom. Then mix the limewater with the rest of the batter ingredients until incorporated and smooth.
6. Take the bananas out of the freezer, unwrap them, and completely coat them in batter. Deep fry each banana for a maximum of 1 minute, then coat with another layer of batter, and fry once more for about 3 minutes until golden brown.
If your happy place is chocolate, bananas, and anything fried, then this recipe might just be life-changing. These chocolate-filled bananas with a crispy exterior are an instant hit and a total crowd-pleaser. Plus, they're guaranteed to make a cozy evening on the couch even sweeter!
Get the recipe for the Banana Bread Sticks featured in the bonus video.