Pisang Goreng Cheese
"Pisang Goreng" means fried bananas and it's a popular street snacks among the Chinese and Malay community in South East Asia, especially Malaysia and Indonesia. It's banana, coated and deep-fried till golden brown; crispy on the outside and creamy on the inside.
Ingredients
- 6-7 pisang mas (lady finger bananas)
- 100 g rice flour
- 2 tbsp plain flour
- 2 tbsp custard powder (can be replaced with plain flour)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 15 g softened margarine (Or butter)
- 110-150 ml icy cold water
Topping
- 100 g Kraft Processed Cheddar Cheese block
Instructions
- Mix batter by mixing rice flour, plain flour, custard powder, salt, baking powder and softened margarine or butter. Slowly drizzle in icy cold water and use a whisk to whisk. If the batter is too stiff, you can add a tablespoon of water at a time and mix it to the right consistency.
- Peel banana skin. Cut banana in half lengthwise. If using a thick banana, you can slice to 3 parts but I find half is just right.
- Heat cooking oil in a pot or wok in medium heat. When it's hot, drizzle a bit of the batter to test. If it sinks, the oil is not hot enough. If it starts to bubble, it means it is ready.
- Dip banana into the batter then gently drop into the pot of oil. Fry in batches and do not overcrowd the bananas. It may stick together. If you want to have more friend crispy bits, you may lightly drizzle in the batter
- As soon as they are ready or turn golden brown, remove using a sieve and place it over a wire rack to let excess oil drain.
- Place them on a plate in a single layer. Grate cheddar cheese over the top. Enjoy while it's hot.