Goreng Pisang

A classic Malay snack made with very basic ingredients. While it looks simple enough, it took us some tries to get the texture right.
We used pisang raja as it has both the right amount of firmness and sweetness. For the batter, we used added ammonia powder which gives the crust a crisp beehive-ish texture and allows it to stay CRISPY~
This we believe is what contributes to a good goreng pisang!

#themeatmensg #simple #delicious

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Adjust Servings
1comb ripe bananas (pisang raja)
Oil for deep frying
Crispy batter:
150g rice flour
3tsp baking powder
¼tsp salt
180ml water
tsp ammonia powder
tsp oil



Peel bananas
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In a mixing bowl, sift 150g rice flour, 3 tsp baking powder and ¼ tsp salt until well incorporated.
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Slowly pour in the water and whisk to form a smooth batter.
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Just before frying whisk in ammonia powder and oil.
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Heat oil till its ready for deep frying. To test, did a wooden chopstick into the oil, if bubbles form and float from the surface of the chopstick, the oil is ready.
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Dip banana into the batter. Make sure it’s well coated with the batter.
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Gently lower it into the hot oil, fry until golden brown.
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Remove and drain to remove excess oil.
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