Fried Banana Balls

'Cekodok pisang' is a popular street food snack which is simply fried banana balls. Crispy on the outside, fluffy on the inside, it is made using overripe bananas. These banana balls are perfect for breakfast or tea time.

5 stars

Preparation 20 mins
Cooking 20 mins


Cekodok Pisang, Kuih Kodok, Jemput-jemput Pisang, Cucur Pisang


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Nutrition per Serving

103 kcal
13 g
5 g
1 g

Cekodok pisang is one of the many types of kuih in Malaysia. It is made using overripe bananas for its natural sweetness. Usually eaten during breakfast or as a tea time snack, it goes well with a cup of tea or coffee.

Tips to shape fried banana balls

While attempting the recipe, you will realized that it is difficult to mould the dough as it is rather soft and gooey. My tip would be as mentioned in the video. Therein, I used two metal spoons. The spoon which is used to shape the banana balls has to be dipped into the hot oil. Besides that, you need to allow the dough to sink and cook for about 5 seconds to create a crust first. Then, use the spoon which was dipped into the oil to gently remove the dough from sticking to the pot.

How to make crispy cekodok pisang?

First, the oil needs to be heated over medium heat. Allow the heat to spread evenly by heating the oil for ca. 4 minutes. You may drop some batter into the oil to test the temperature. If the batter cooks immediately once it touches the oil, then it is ready. If the oil is not hot enough, the banana balls will turn soggy. On the other hand, overheated oil will cook the outer layer of the banana balls too quickly leaving the inside of the dough uncooked.

The other important tip is to add sugar into the batter shortly before frying. This is to ensure the crispiness of the the batter.

Must I add rice flour to the batter?

Well, sort of. You can also use corn flour. Both rice flour and corn flour is added to soften the end product, which is the fried banana balls. Using only wheat flour would result in harder dough because of the gluten content. Between corn flour and rice flour, the latter gives a softer texture.

Can I omit baking soda?

Yes. Baking soda is added to make the dough fluffy. It helps the batter to rise as it cooks.

How to serve fried banana balls?

Cekodok pisang is meant to be eaten as they are with a cup of your favourite beverage. If you are more adventurous, sprinkle some powdered sugar or have them together with some vanilla or coconut ice cream.

How long can I store the banana balls?

It's best to eat them immediately. Otherwise, they can be left in room temperature for one day. If you have excess batter, it's best to keep it refrigerated with a cling wrap over the bowl or in an air tight container. Do not store it longer than 3 days.

As for fried Cekodok pisang, you can keep them refrigerated overnight and heat up using the microwave to enjoy them warm again. However, they would be soggy and no longer be as delicious as it should be.


300 g
50 g
rice flour
50 g
wheat flour
1⁄4 tsp
1⁄4 tsp
baking soda
1 tbsp
350 ml

Steps to Prepare

Fried Banana Balls Step 1

Step 1 of 3

    • 300 g banana(s)

Mash bananas with a fork until smooth.

Fried Banana Balls Step 2

Step 2 of 3

    • 50 g rice flour
    • 50 g wheat flour
    • 1⁄4 tsp salt
    • 1⁄4 tsp baking soda

Mix all ingredients (except sugar) to the mashed bananas. Adding sugar just before frying makes the banana balls crispier on the outside. Adjust the sweetness accordingly.

Fried Banana Balls Step 3

Step 3 of 3

    • 1 tbsp sugar
    • 350 ml oil

Heat oil over medium to high heat. Add sugar into the batter. Then, put a spoonful of banana mixture into the hot oil. Allow it to sink. Using another spoon, loosen the mixture. The mixture will float. Shape the mixture into balls quickly using a spoon. Fry until golden brown.

Published: May 3, 2014

4 Discussions

dorian khoo
2 years ago

dorian khoo

OMG !!!!.. just tried and not yet got balance right to have the inside like you get.. !!.. Will have to keep trying.. Perhaps add more baking soda to get the inside so fluffy ?? Or reduce temp ? advice appreciatd cos I too LOVE this !! Have never been able to master a Kuey / cakes etc .. Measurements need to be too precise... But can do great stuff with cooking meals, mostly learnt from my Nyonya Keep it up.. I love this channel !!

2 years ago


Was the heat too hot? The ratio is perfect in my opinion. It could be the temperature. Keep trying! You'll eventually get it. Thank you for your support!!!

dorian khoo
2 years ago

dorian khoo

most certainly will. thanks

4 years ago


I made this today and it was delicious. Very addictive. Couldn’t stop eating it. Since I am sensitive to gluten, I modified the recipe by substituting the wheat flour with corn starch. Thanks for sharing this recipe. 😋

do J ob
4 years ago

do J ob

Thank you so much to @grace and this is my first banana fritter or even any fritter 😂 and it went so well.. Recommended 👍👍

do J ob
4 years ago

do J ob

*I don't have rice flour, baking powder and salt.. And use 100g of wheat flour instead.. It's also fine :)

Shereen Khong
4 years ago

Shereen Khong

I dont have wheat flour at home. I only have plain flour, self raising flour , rice flour & corn flour. Does any of these flour can use as substitute to wheat flour? Thanks

Yi Ying Ng
4 years ago

Yi Ying Ng

I used plain/all purpose flour, still turned out perffecctly!

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