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

Ingredients

Steps

1

Peel bananas

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2

In a mixing bowl, sift 150g rice flour, 3 tsp baking powder and ¼ tsp salt until well incorporated.

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3

Slowly pour in the water and whisk to form a smooth batter.

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4

Just before frying whisk in ammonia powder and oil.

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5

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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