These regular fried bananas get a taste upgrade with some silky and sinfully decadent chocolate sauce. To make sure that the bananas stay crispy, the batter is the key. The combination of regular flour, rice flour, and corn flour does the magic. This dessert dish ends the quick dinner for two on a sweet note.
1/3 cup flour
1/3 cup rice flour
1/3 cup corn flour
½ cup water
Pinch of salt
4 pisang raya (“raya” banana), peeled
Oil, for deep-frying
50g dark chocolate
1. Prepare the batter by combining the flour, rice flour, corn flour, water, and salt. Stir to blend well. If it’s too thick, add some water. If it’s too watery, add a little more flour. Dip the bananas into the flour.
2. Prepare the chocolate sauce by double boiling the chocolate in a small bowl. Place the bowl over a pan of hot water and boil until the chocolate is fully melted.
3. Heat up a pot of cooking oil, deep enough to cover the bananas. When the oil is fully heated (when you see swirls of smoke coming out of the oil), drop each banana gently into the oil. Deep fry the bananas until they turn golden brown. Remove from the oil and drain the excess oil with some paper towels.
4. When ready to serve, cut the bananas into halves and
drizzle the chocolate sauce generously on top of the bananas. Serve immediately.
Bee Yinn Low is a professional recipe developer specialising in Asian recipes. She is also the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia (http://rasamalaysia.com). Her first cookbook “Easy Chinese Recipes”, a collection of her all-time favourite dishes is now available in major bookstores in Singapore. As a professional recipe developer, Bee works with brands such as Mizkan America, WorldFoods, Betty Crocker, INSING.com, and many Asian-themed restaurants.
For more recipes, check out our recipe section.