Ingredients
1 cup (125 g) rice flour or plain flour, sifted
1/3 cup (80 ml) water
1/3 cup (80 ml) coconut cream
¼ teaspoon salt
Oil, for deep-frying
8 small finger bananas, peeled and halved, or 4 regular bananas, peeled, halved and sliced lengthwise
Cooking Direction:
- Place the flour in a mixing bowl. Make a well in the middle and add the water, coconut cream and salt. Using a wooden spoon or ballon whisk, gradually incorporate the flour into the liquid and whisk to make a smooth thick batter free of lumps, adding more flour or water needed.
- Heat the oil in a wok or large saucepan until moderately hot. Dip the banana pieces into the oil a few at a time, and deep-fry over medium low heat for 5 to 10 minutes, turning occasionally, until golden brown and crispy. Remove from the heat and drain on paper towels. Transfer to a serving platter and serve with vanilla ice cream if desired.
- Alternatively, prepare the batter as indicated and coat the banana pieces generously. Bring 6 cups (1 ½ liters) of water, 1 ¼ teaspoon salt and 1 pandanus leaf to a boil. Add the coated banana pieces, reduce the heat and boil over very low heat for about 5 minutes. Remove the banana pieces from water and drain, then coat with freshly grated coconut. Serve warm.
