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Ingredients: 1. Rice flour 100 g ( 3 ½ oz) 2. Plain ( all purpose) flour 50 g ( 2 oz) 3. Water 160 ml ( 5 ½ oz) 4. Salt a pinch 5. Finger bananas 8 peeled and halved lengthways or 4 large bananas peeled and sliced 6. Cooking oil for deep frying Preparations: 1. Make sure banana pieces are well coated with batter before lowering into hot oil to cook. 2. A variation of the fried banana recipe involves mashing the banana first then mixing in flour water sugar and a pinch of salt see method below for quantities. 3. Lower in tablespoonfuls of mashed banana batter into hot oil to cook until crisp and golden brown in colour . Method: • Combine both types of flour water and salt in a mixing bowl whisk until batter is smooth and slightly thick. • Dip banana slices into batter and coat generously. • Heat oil for deep frying to 160 0c / 325 0 f place battered bananas into hot oil one at a time to prevent them from sticking. • Deep fry over low heat until battered bananas are golden brown and very crispy. • Drain well on absorbent paper towels serve with palm sugar syrup ( see pg 99). • For a variation known as jaja pulung biu mash 400 g ( 1 3 ½ oz) very ripe bananas then add 100 g ( 3 ½ oz) plain. ( all purpose) flour 160 ml ( 5 ½ oz) water 30 g ( 1 oz) sugar and a pinch of salt and mix until a soft elastic dough results deep fry tablespoonfuls of dough in 160 0c / 325 0 f oil until crisp and golden then drain on absorbent on absorbent paper and serve with palm sugar syrup.
Balinese Kitchen
