Cekodok Pisang (Malay Fried Banana Balls)
Cekodok pisang, a common dessert/snack you'll find in the streets of Malaysia. They remind me of banana bread, except deep fried to get a crispy skin.
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
Cekodok Pisang is best served on the day it's made. Store leftovers in an air-tight container at room temperature for 3 days. To reheat, deep fry in oil or air-fry.
You can reduce the amount of sugar to make it less sweet, but you do need some sugar to get a crispy skin.
This recipe is adapted from Che Nom.
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