Thursday, January 10, 2008

Pisang Goreng Recipe


1 foot-long Banana
Glutinous Rice Flour
All-Purpose Flour
Fresh Jackfruit
1 Large Egg
Dash of Salt
Brown Sugar

Canola Oil, for deep-frying
All-Purpose Flour, for dusting sliced banana

Put the jackfruit with a bit of water and cinnamon powder in a blender. 
Puree smoothly.
Mix the jackfruit puree with flour, egg, salt and brown sugar.  
Add water to make it into a pasty batter.

Slice the banana into bite size pieces.
Dust the sliced banana with All-Purpose Flour before dipping into the batter. 
Dip the banana into the batter.
Deep-fry in oil until golden brown.

Use the absorbent napkin to remove excess oil.

Serve warm.


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