Ingredients
- Serves 6 people
5 banana kapok (saba banana is good for cooking) - peeled and diced
3 slices of bread (diced)
300 g corn starch
1 tbsp vanilla essence
1 tsp sugar
salt
200 g flour
500 g bread crumb
2 eggs
water
Recipe Courtesy of Asian Food Network
Pisang Nugget
A popular snack in Indonesia, the Nugget Pisang has its roots in Goreng Pisang (or, quite literally, fried banana) and is essentially a golden, crispy nugget of sweet and crunchy. Preparing the dish is fail proof – a matter of mashing the bananas, folding it in diced bread and mixing it gently into the batter. The difficulty lies in perfecting the crunch! Do ensure that your oil is piping hot and not to overcrowd your pot as it might cause your banana nuggets to become oily and soggy.
- Easy
- 50 min
- 10 min
- 15 min
- 3 steps
- 10 Ingredients
- Easy
- 3 steps
- 10 Ingredients
- 50 min
- 10 min
- 15 min
Instructions
-
Mix & steam batter
- In a bowl, add egg, 1 tbsp milk powder, 1 tsp salt, 50 g sugar, 25 ml water, 1 tbsp cornstarch and 1 tbsp vanilla essence. Mix well.
- In a separate bowl, roughly mash bananas with a fork
- Fold in diced bread into the batter from step 1. Stir to combine, then transfer to a 5x5 inch heatproof dish.
- Steam for 30 minutes, then leave to chill in the refrigerator for 20 minutes.
-
Shape nugget pisang
- In a small bowl, add 5 tbsp flour, 70 ml milk and ½ tsp salt. Mix well.
- Cut cooled banana cake into 2 inch squares.
-
Deep Fry
Dip banana squares into milk mixture, then coat with breadcrumbs. Set aside and repeat for all.
Plate and Serve!
