Singaporean-Malaysian🍰 Sweets & drinks

Crispy Fried Banana

Name: Crispy Fried Banana
Cuisine: Singaporean-Malaysian
Ingredients: 2 ladle rice flour; 1 ladle plain flour; 1 tsp sugar; 1-2 tsp salt; 1 tbsp margarine; 1 tbsp limestone water (slaked lime solution); ~1/2 to 3/4 cups cold water; 2-3 yellow food colouring; 3 tbsp sesame seeds; ~3-4 cups cooking oil for frying; ~4-5 saba banana or other frying banana variety

Crispy fried banana is a classic Southeast Asian snack featuring a perfectly golden, crunchy coating enriched with limestone water and sesame seeds, with a soft, sweet interior. The recipe's success depends on selecting properly ripened bananas and mastering oil temperature and cooking technique to trigger the Maillard reaction, enhancing natural sweetness. Best served hot with tea.

Adapted from a video by Che Nom

RAHSIA Pisang Goreng Super Rangup!! 🍌✨ Tips Che Nom Yang Ramai Tak Tahu!

Watch on YouTube

Ingredients

rice flour2 ladle
plain flour1 ladle
sugar1 tsp
salt1-2 tsp
margarinemelted first for easier mixing1 tbsp
limestone water (slaked lime solution)mixed with water first and allowed to settle1 tbsp
cold wateras needed to adjust batter consistency~1/2 to 3/4 cupsest.

Steps

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1
Select properly ripened saba bananas that are fully mature but not overripe. Overripe bananas will burn quickly when fried, while underripe ones will turn hard and bland.
2
Peel the banana completely—saba bananas have thick skins. Cut into slices about 1 cm thick; neither too thin (which hardens them) nor too thick (which throws off the coating-to-fruit ratio).
3
In a bowl, combine 2 ladles of rice flour and 1 ladle of plain flour. This ratio optimizes the frying result.
4
Add 1 tsp sugar and 1–2 tsp salt. Melt 1 tbsp margarine and mix into the dry ingredients for even incorporation.
5
Mix 1 tbsp limestone water with a small amount of cold water and let it settle. This ensures the lime powder distributes evenly.
6
Gradually add cold water to the flour mixture, adjusting the batter consistency—it must be neither too thin (coating won't adhere) nor too thick (banana becomes hard and loses crispness). Pour in the clear liquid from the settled limestone water.
7
Add 2–3 drops of yellow food colouring (or turmeric powder) and whisk until smooth. Note: if using turmeric, the limestone water will turn the mixture reddish—this is normal and will cook to golden yellow.
8
Stir in 3 tbsp sesame seeds (toast first if desired for enhanced aroma) and mix well. Check seasoning and add more salt if needed.
9
Heat a generous amount of oil to high temperature. Test readiness by sprinkling a pinch of batter into the oil—if it floats and sizzles, the oil is ready.
10
Drizzle a small amount of slightly thinner batter into the hot oil to create crispy fragments that will stick to the banana, adding extra crunch.
11
Gently place banana slices into the oil and allow the coating to set and firm up before turning. Wait until the batter is firm—turning too early risks the coating breaking apart.
12
Once separated, increase heat to medium-high and stir frequently for even browning. Cook until golden with light brown spots and some charring from the banana's sugars; the sesame seeds will also turn color.
13
Remove banana with a slotted spoon and drain thoroughly to ensure crispness without excess oil.
14
Fry remaining banana in batches, avoiding overcrowding the pan—too many pieces at once lowers oil temperature, prevents coating adhesion, and results in greasy, oil-logged bananas. Ensure sufficient oil for each batch.
15
Serve hot with tea. The exterior is crispy, the interior soft and sweet, with an aromatic sesame finish.

Crispy Fried Banana

Ingredients

Steps

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