Nangka Pisang Goreng

"regular Pisang Goreng (Fried Banana) batter is using one or mixing two of these flour: corn flour, glutinous rice flour, rice flour, plain flour with egg, water, salt & sugar. yummy. for my version i added fresh jackfruit puree and cinnamon for extra flavour. you can mix and match the flour you want or whatever's available. if using two kinds of flour, make it 1:1. and of course, you can use saba or other banana variety if there's no available foot long pisang. though best if you can find one as it really makes a difference in taste. and the banana turns deep sunset orange yellow once fried. sweet!"
 
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photo by PurpleChef photo by PurpleChef
photo by PurpleChef
Ready In:
1hr
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • put the fresh jackfruit with little water and dash of cinnamon in a blender.
  • puree smoothly.
  • mix the jackfruit puree with flour, bit of water, egg, salt & brown sugar to make a pasty batter.
  • slice the banana into bite size pieces.
  • dip and cover the banana slices with batter.
  • deep fry in canola oil until golden brown.
  • use absorbent napkins to remove excess oil.
  • serve warm.

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