'Cekodok pisang' is a popular street food snack. Crispy on the outside, fluffy on the inside, it is made using overripe bananas. These banana balls are perfect for breakfast or tea time.
Preparation 20 mins
Cooking 20 mins
Cekodok Pisang, Kuih Kodok, Jemput-jemput Pisang, Cucur Pisang
|50 g||rice flour|
|50 g||wheat flour|
|1⁄4 tsp||baking soda|
Nutrition per Serving
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 to Prepare
Step 1 of 3
- 300 g banana(s)
Mash bananas with a fork until smooth.
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.
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