Dairy-Free Pisang Goreng (Fried Banana)
Classic Malaysian fried bananas with a crispy batter. This recipe substitutes dairy milk with coconut milk for a delightful dairy-free snack.
Ingredients
- 4 pieces Ripe Bananas
- 1/2 cup Rice Flour
- 1/4 cup Tapioca Flour
- 1/2 cup Coconut Milk
- 1/4 teaspoon Turmeric Powder
- Pinch Salt
- For frying Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 4 ripe bananas and cut them in half or into slices, about 1.27 cm thick.
- 2In a medium bowl, whisk together the 1/2 cup rice flour, 1/4 cup tapioca flour, 1/2 cup coconut milk, 1/4 teaspoon turmeric powder, and pinch of salt until you have a smooth batter with no lumps.
- 3Pour enough vegetable oil into a large, heavy-bottomed skillet to come about 2.54 cm up the sides. Heat the oil over medium heat until it reaches 175°C.
- 4Dip each banana piece into the batter, making sure it is fully coated on all sides.
- 5Carefully place the battered banana pieces into the hot oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes, turning occasionally, until the batter is golden brown and crispy.
- 6Using a slotted spoon, remove the fried bananas from the oil and place them on a plate lined with paper towels to drain any excess oil.
- 7Serve the dairy-free pisang goreng immediately while they are warm and crispy.
Substitutions
Dairy Milk → Coconut Milk
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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