Pisang goreng is a delicious fried plantain fritter, found in Indonesia, Malaysia, Singapore and Brunei. It tastes naturally sweet and is crunchy on the outside and chewy on the inside. However, it is essential to get ripe plantains and not the classic Cavendish bananas whose consistency is far too soft to withstand deep frying.
How to make Pisang Goreng In a large bowl, combine 1/2 cup rice flour, 1/4 cup corn starch, 1 teaspoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. The rice flour gives the Pisang Goreng a fluffy and crispy texture. You can use regular wheat flour for more of a deeper crunch, or use a combination of the two.
Pisang Goreng Batter Caramelized Sugar How to make fried bananas Peel bananas or plantains. Cut in half length wise and then cut into thin slices. Each plantain should result in about 8 pieces and each Thai banana should result in about 4 pieces. In a large mixing bowl, mix all purpose flour, rice flour, salt, and sugar together.
1 cup rice flour (130g) 1 large egg. ½ tsp salt. ½ cup water (120ml) Instructions. Mix all batter ingredients in a large bowl until a thick and smooth batter forms. Place crushed rice cereals on a plate. In a medium sized sauce pan, heat about 1 inch deep oil. Dip banana into batter.
The more elaborate version of pisang goreng are served dusted with powdered sugar and cinnamon, drizzled with chocolate, or accompanied by jams or ice cream. Similar banana-based dishes are found in other Southeast Asian regions and countries such as Singapore, the Philippines ( maruya) and Malaysia ( kuih kodok ). Plantain. Flour. Eggs. Butter.
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