750 g banana (half mashed, half diced)
50 g plain flour
50 g rice flour
½ tsp baking soda
2 tbsp sugar
½ tsp salt
vegetable oil (for deep-frying)
Cekodok Pisang, also known as ‘jemput-jemput pisang’ are deep-fried banana fritter balls that are often served as dessert snacks. It is a popular street snack, and can be a very easy dessert to make if you have overripe bananas at home.
Cekodok Pisang is a type of traditional Malay snack that is commonly sold in stores and street stalls along with other fritter types made from vegetable, sweet potatoes, tapioca and cassava. Cekodok Pisang is sometimes referred to as kuih kodok, cucur and jemput-jemput.
In Southeast Asia alone, many desserts are often made from using very simple ingredients - oftentimes local fruits and produce we find every day in our markets. Bananas have always been a favorite in many desserts and sweet treats - we have them in our smoothies, ice-cream, as banana cake, and now even deep-fried! The natural sweetness in the fruit really makes the dish a specialty when you crave sweetness that is not overdone.
Though the recipe for Cekodok Pisang may seem very simple, it can be quite a feat to achieve the perfectly caramelised and soft banana centre enveloped in a sweet yet bitter crisp skin on the outside. The challenge to perfecting this Cekodok Pisang recipe lies in using the right type of bananas. Over-frying them can cause a bitter aftertaste.
The most basic formula for Cekodok Pisang only requires some overripe bananas and flour. If you are in the mood to experiment with flavor and texture, you can always add variants such as palm sugar, shredded coconut or rice flour in your recipe.
Compared to other desserts that require a much longer time in preparing and baking the goods, the Cekodok Pisang - just like most traditional recipes - are quick and easy to make. The best part is that the ingredients are incredibly easy to source - bananas, sweet potatoes and vegetables are food items that can be found right in your kitchen! The next time you find overripe bananas, do not throw them out. Instead, put them to use by frying some delightful, mouth-watering Cekodok Pisang for your tea-time snack.
Perfect for breakfast or as a tea-time snack, the traditional Cekodok Pisang goes very well with coffee and tea. Crispy skin and fluffy caramelised banana - how can anyone resist?
First time making a traditional dessert recipe? We have the answers to your questions!
Sweet bananas definitely make for better Cekodok Pisang. Also, be sure to use only super ripe bananas. The Pisang Rajah and Mas varieties are the recommended ones for achieving the best results!
Mixing a little bit of self-raising flour together with the all-purpose flour can be helpful in ensuring that your Cekodok Pisang comes out perfectly crispy on the outside.
If your bananas are super ripe, they are probably already sweet and do not require as much sugar. Also, if you generally prefer a more natural and less sweet flavor, reducing the sugar is an option you can explore. However, the sugar is an essential component to getting your bananas caramelised.
For the most heavenly, melt-in-your-mouth, savory Cekodok Pisang, we have some tips and tricks for you in the kitchen.
| For best results, use overripe bananas, as they are sweeter.
Over medium heat, fill ½ of the pot with vegetable oil.
In just two simple steps, the Cekodok Pisang is ready to eat!
You can eat the fritters with some chili sauce or on its own if you prefer. As these snacks are often had after mealtimes as a sweet treat, serving your Cekodok Pisang with a good cup of coffee or tea will seal the deal!
The next time you have overripe bananas in your kitchen, you know it is time to experiment with more Cekodok Pisang recipes. The beauty lies in the simplicity of this traditional recipe.
To have more fun with the flavor and texture, you can experiment with other main ingredients instead of bananas or simply enhance your Cekodok Pisang with added flavors through onions and anchovies.