Pisang Goreng is a delightful Indonesian snack that brings back memories of tropical evenings. The crispy golden batter encasing sweet bananas is perfectly complemented by a drizzle of palm sugar syrup and a scoop of vanilla ice cream. It's a simple yet indulgent treat that satisfies every sweet craving.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat the vegetable oil for frying.
Mix the brown rice flour, cornflour, and cold soda water well. If the soda water is not cold enough, add 2 ice blocks to the batter to keep it cold.
Whisk the batter occasionally to ensure the starch doesn't separate.
Dip each banana baton into the batter and deep fry until golden brown.
Fry the bananas in batches, then remove from the oil and drain on parchment paper.
Serve the fried bananas with vanilla ice cream and a drizzle of palm sugar syrup.
Ensure the soda water is very cold to achieve a light and crispy batter.
Fry the bananas in small batches to maintain the oil temperature and achieve even cooking.
Use ripe but firm bananas for the best texture and flavor.
Can I use regular flour instead of brown rice flour?
Yes, you can substitute regular flour, but brown rice flour gives a lighter and crispier texture.
What type of bananas work best for Pisang Goreng?
Ripe but firm bananas work best as they hold their shape during frying and provide a sweet flavor.
Can I make the batter ahead of time?
It's best to prepare the batter just before frying to maintain its cold temperature and ensure a crispy result.
What can I use as a substitute for palm sugar?
You can use brown sugar or maple syrup as a substitute for palm sugar.
Can I bake the bananas instead of frying them?
Frying is traditional for Pisang Goreng, but you can bake them at a high temperature for a healthier alternative, though the texture may differ.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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