Cengkodok Pisang

Fried banana fritters balls – also known in Malaysia as cekodok pisang – that makes them really difficult to stop eating because of its chewyness and delicious.It is also a common street food in Malaysia in the 90's. It is very hard to find delicious cengkodok pisang nowdays cuz it might be oily, soggy and dense. Be it from food stalls or restaurants or even homemade, more often than not what you’ll end up with is doughy banana fritters, soggy with oil. The perfect cekodok pisang is crispy on the outside, with a warm, gooey centre. Some makers like fried banana fritters balls small, each one a perfect mouthful, while others like theirs a little bigger in size, roughly that of a small plum. And, we admit, some even like their mashed banana fritters doughy, with a texture closer to fried banana bread than mushy bananas. 

Nutrition Facts

Serving size : 95g

Servings : 6

Calories : 170

Fat : 1.3g

Protein : 2.8g

Ingredients

• 350g ripen bananas
• 2-3 tbsp sugar
• 3 tbsp grated coconut
• a pinch of salt
• 120g flour 
• 1/4 tsp of baking soda

Method

1. Peel & mash the bananas coarsely.
2. Steam the grated coconut with salt until softened. (This step is optional but to ensure that the product can last longer)
3. Add the sugar, flour, grated coconut, baking soda in the bananas mixture.
4. Heat up oil. 
5. By using spoon, fried the banana dough in medium low heat until it is cook then medium high heat fry till golden brown.