Pisang Goreng Recipe

Pisang goreng is an Indonesian dish consisting of bananas cut into pieces, dipped in batter and deep fried. The batter is made from rice flour, sugar, baking powder, water and salt. They are deep fried until golden, creating a crispy exterior and a soft creamy inside. They are served, sometimes with a dipping sauce and enjoyed as a snack.

There are over 1000 varieties of bananas. In the West, only a handful of varieties are sold. The most popular variety is the cavendish which is the primary banana sold in supermarkets. It is best eaten fresh and does not hold up well when cooked. For this reason, the best banana available to make pisang goreng when the typical Asian varieties are not available is plantains.

Pisang means banana and goreng means fried. In Singapore it is called goreng pisang. It can be made from different varieties of banana based on preference. In Malaysia, the tanduk variety is the popular choice but when a sweeter taste is desired, kapok is used.

Batters vary and many are gluten free, using only rice flour. The more extravagant batters can contain additional ingredients like vanilla extract and coconut milk.

Origin and Significance

There are many fried banana dishes from countries across the world but pisang goreng is the Indonesian version. It’s believed to have been influenced by the Portuguese when they established their colonial presence in Indonesia during the 16^th century. Prior to this, bananas were only eaten raw. Pisang Goreng is equally popular nearby Malaysia, Singapore and Brunei.

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Pisang Goreng Recipe

Yield: 2 Servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Pisang goreng is an Indonesian dish consisting of bananas cut into pieces, dipped in batter and deep fried. The batter is made from rice flour, sugar, baking powder, water and salt.

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Ingredients

• Rice flour - 120g
• All-purpose flour - 30g
• Baking powder - 1 tsp
• White sugar - 1 to 2 tbsp
• Salt - 1/4
• Water - 180 ml
• Cooking bananas (medium) - 4
• Vegetable oil - for frying

Instructions

1. Mix the rice flour, all-purpose flour, baking powder, sugar and salt in a medium bowl.
2. Add the water, and mix with a wooden spoon, smashing any lumps.
3. Heat the oil, in a wok, deep frying pan or a deep saucepan on medium-high heat. The oil needs to be at least 2 inches deep, so that the bananas won't stick to the base.
4. Test if the oil is hot enough by dipping a dry wooden utensil in. If there are lots of tiny bubbles immediately hugging the utensil, it's hot enough.
5. While the oil is heating up, peel and slice the bananas diagonally.
6. When the oil is hot enough, stir the batter. Then dip each slice of banana in the batter and carefully lower it into the hot oil, do not over crowd.
7. Fry the bananas until they are a golden-brown color, then turn over.
8. Remove with a slotted spoon and place on a plate lined with 3 layers of kitchen paper, to absorb excess oil.
9. Repeat with the next batch.
10. Serve while still warm.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 323mgCarbohydrates: 127gFiber: 8gSugar: 41gProtein: 8g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.