Cekodok Pisang

by Hoohla
Cekodok Pisang

Cekodok Pisang – kuih kodok pisang recipe. Cekodok Pisang made from mashed Pisang aka Banana with flour batter and deep-fried. Simple and delicious, and quick to disappear too!

Cekodok Pisang is popular especially in Ramadhan month in Malaysia. Sometimes it also calls Malay Kuih-Muih. Kuih is termed as little cakes/snacks/bites (-muih is just the plural form of kuih).

There is no specific time of the day when Cekodok Pisang and other kuih-muih is served. But normally people have it during tea time in the afternoon between lunch and dinner (as dinner time is always very late back there).

On another note, during Ramadhan month there will be plenty of roadside or night market stalls selling kuih-muih. Cekodok Pisang made from bananas.

Peel the bananas and put the flesh in a bowl and mash with a fork. Mix mashed bananas and sugar with a wooden spoon. Stir in both flours and salt.

Heat enough oil for deep frying in a pot. When hot (approx 180 C), use a round/soup spoon to drop the batter in by spoonfuls.

Let fry for about two minutes after which time the fritters would lightly golden, puff up and loosen slightly from the bottom of the pot.

Agitate it a little so that it releases completely from the bottom of the pot and turn over to brown the other side. When the fritters are a deeper golden color, lift out and drain on two layers of kitchen paper to absorb excess oil.

Continue to fry the remaining batter in a similar method.

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Cekodok Pisang

Cekodok Pisang

Fried banana pies. Malaysia's favorite street food.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Category: Dessert
  • Cuisine: Malaysia
Scale

Ingredients

  • 3 bananas (very ripe)
  • 2 tbsp sugar
  • 4 tbsp flour
  • 3 tsp rice flour
  • 1/4 tsp salt
  • oil (for deep frying)

Instructions

  1. Peel the bananas and put the flesh in a bowl and mash with a fork.
  2. Add sugar, flours and salt, mix it.
  3. Heat enough oil for deep frying in a pot. When hot use a soup spoon to drop the batter in by spoonfuls.
  4. Let fry for about two minutes, turn over to brown the other side.
  5. When the fritters are a deeper golden color, lift out and drain on two layers of kitchen paper to absorb excess oil.
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