Pisang Goreng

Method

Peel the plantains or bananas and slice them diagonally into 1cm thick pieces. In a bowl, whisk together the plain flour, cornflour, caster sugar and salt, then gradually add the water to form a smooth batter with a consistency similar to double cream. Heat the oil in a deep pan or wok to 180°C. Dip each banana slice into the batter to coat completely, then carefully lower into the hot oil in batches, frying for 2-3 minutes until golden brown and crispy on both sides. Remove with a slotted spoon and drain on kitchen paper. For the palm sugar sauce, gently heat the palm sugar and coconut milk together in a small pan, stirring until the sugar dissolves into a glossy caramel sauce. Serve the warm pisang goreng drizzled with the palm sugar coconut sauce whilst still crispy.