I’ve been participating in the Alphabet Weekly Dish Challenge on Instagram where we prepare dishes according to the letter of the week. It’s been really fun and I always look forward to seeing what dishes other people share for that particular letter.
For this week we’re on the letter J, so I prepared Jemput-Jemput Pisang, or more commonly known as Cekodok Pisang. It’s deep fried banana balls that are crispy on the outside but soft, light and airy on the inside.
Cekodok pisang is a staple tea time delicacy in Malaysia. We normally prepare it in huge batches because let me tell you, everyone will keep reaching for more. Even the super hot ones that are fresh off the pan! I mean, what’s a slightly burnt tongue if it gets you one more piece of this deliciousness. Am I right?
Bonus tip: One of the best combinations that so many of us love is to serve it with the classic teh tarik (pulled tea). Enjoy!
Need more recipes for tea time? I’ve got you:
Deep Fried Banana Balls (Jemput-jemput pisang/cekodok)
- 4 ripe bananas
- 3/4 cup flour see notes
- 1/4 cup corn starch
- 5 tbsp sugar
- 1/4 tsp salt
- 1/2 tbsp baking soda
- In a bowl, mash the bananas and add sugar. Mix well.
- Add the flour, corn starch and baking soda and mix well.
- Set aside for 15 minutes.
- Heat up oil over medium low heat. You'll know it's hot enough if you dip your chopstick in the oil and it starts bubbling/sizzling.
- Drop a heaping tablespoon of batter at a time into the oil. The batter should float after 15-30 seconds if the oil is hot enough.
- Turn the banana balls so that it's evenly cooked. You'll know it's done when it turns golden brown.
- Let it rest for at least 5 minutes before serving. Enjoy!
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