Fried bananas, Indonesian style - Pisang goreng
“I have a bias to confess: I prefer bananas from NSW to those of Queensland.”
- 84g of rice flour
- 28g of unsalted butter
- 170ml of coconut milk
- pinch of salt
- 4 medium-sized bananas
- peanut oil or clarified butter
This is a recipe from Sri Owen's excellent book Indonesian Regional Food and Cookery.
Method
Mix together 84g of rice flour, 28g of plain flour, 28g of unsalted butter, 170ml of coconut milk and a pinch of salt in a bowl, making a smooth batter.
Cut 4 medium-sized bananas (ripe but not too ripe) lengthways down the middle, then cut each piece across in two.
Coat each piece in the batter and shallow or deep fry in peanut oil or clarified butter until golden brown.
Serve
hot or cold.
