Cekodok pisang, a common dessert/snack you’ll find in the streets of Malaysia. They remind me of banana bread, except these are deep fried to get a crispy skin.
Cekodok pisang, also known as jemput-jemput or kuih kodok, is probably the easiest snack you can make with overripe bananas. Yup, even easier than banana bread.
The batter is made from mainly banana and all-purpose flour, with a bit of baking soda, salt and sugar. It’s soft and fluffy on the inside, with a crisp exterior.
You can also adjust the amount of flour to suit your taste. My mom likes a really soft, almost mushy (the good kind of mushy) interior, but I prefer it to have a bit of chew. Keep in mind that if you use lesser flour, you also don’t need to add a lot of sugar.
If you liked this recipe, here are more I know you’ll enjoy:
- Hee Pan 喜粄 (Hakka Steamed Rice Cake)
- Ondeh-Ondeh (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
- Peanut Muah Chee 花生麻糍
- Fried Nian Gao Sweet Potato Yam Sandwich
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Cekodok Pisang (Malay Fried Banana Balls)
Ingredients
- 300 g overripe banana
- 160-200 g all-purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- 45 g sugar
Instructions
- In a medium bowl, mash overripe bananas. Add in all the other ingredients and mix until combined. If you like a softer texture, use the lesser amount of flour.
- Prepare a large pot/pan with at least 1-inch of cooking oil. Once it is hot, reduce to medium-low.
- Using two metal spoons, drop spoonfuls of batter into the oil. It doesn't have to be perfectly round or big, as it will expand on its own. Fry in batches for 4-5 minutes, until the cekodok pisang is golden brown.
- Remove from the oil, and let cool for a few minutes before serving.
Notes
