A delicious pisang goreng recipe to try this rainy season

pisang
Musim hujan otherwise know as the rainy season is officially here!  I always love the change of seasons in the tropics. When the clouds start rolling in, why not make a batch of pisang goreng or fried banana; the perfect Indonesian sweet treat to celebrate the seasonal change! Pisang goreng is up there on my list of sweet Indonesian treats along with the famous martabak manis.

Today’s recipe is from one of my favourite books ‘Indonesian Food’ by Sri Owen. Sri’s pisang goreng has a crisp, light outer shell and delicious soft, sweet centre, and will take you only 30 minutes to make. Perfect!

I’ve been lucky enough to have a banana tree growing in my front garden. It is the pisang klepok *kuning variety, which is perfect to be fried because they are firm and contain the right amount of sweetness and aroma. You can find pisang klepok kuning in the food section of your local pasar or through your local street vendor, and the remainder of the ingredients are simple pantry staples.

Selamat memasak! Happy cooking!

Pisang Goreng

Serves: 4 – 6

Ingredients
4 – 6 medium sized bananas
1/2 cup rice flour
1 tablespoon plain flour
1 tablespoon corn flour
2 tablespoons melted butter
170 ml coconut milk
a pinch of salt
Good quality oil for frying such as peanut oil

Method
Mix together the flours, butter,coconut milk and salt in a bowl. Make a smooth batter.
Peel the bananas, and cut each one in quarters lengthways down the middle.
Coat well with the butter, and shallow fry in the oil until golden brown. Serve immediately.

To serve

  • Cook’s notes
    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.
  • For best results, make sure the oil is really hot and only a thin layer of batter is used to coat each banana.

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Did you know?

Every region in Indonesia has a recipe for pisang goreng and a variety of names for fried banana. In Bali for example, pisang goreng is called godoh gedang, in West Java it is called cau goreng, in Java it’s limpang limpung. In Pontianak it is called pisang kipas.

*Kuning – Yellow

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More ajb recipes using local fruit :
How to make our simple banana ice-cream and local lime and lemon sorbet
How to make our Javanese-style rujak
How to make palm sugar syrup, cut a pineapple and make pineapple upside down cake
The smoothie bowl in Jakarta – and how to make your own delicious smoothie bowl
How to make our healthy green Jakarta smoothie

 

Words: Liz McClean Photography: a journey bespoke

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