Friday, December 5, 2008
Cekodok is Malay banana fritters. Or some call it Jemput-jemput pisang. Jemput-jemput means fritters, but it can be type of jemput-jemput.
This is a nice tea time snack.
I like this, and not many that makes this to sell makes it nice. They put in too much flour. Flour is cheap...
It’s only nice when u eat homemade ones.
And my malay friends can never tell me the exact proportion of ingredients, they just say, lots of bananas, little bit of flour, sugar and a pinch of salt. Well, u know, when it’s a traditional recipe, most of them make it by just guesstimate, and they just know it when they mix it, they know the right consistency by experience. So, for me, I’ll just have to find the right proportion of ingredients.
The best bananas to use, Pisang Emas, it’s a Malaysian name which means golden banana, a small banana, sweet and fragrant. It’ s a quarter the size of a Cavendish. If u’re from elsewhere, u can use other bananas, just make sure it’s really ripe and sweet.
And I found the proportion that I like, this time… just right…
300gm bananas (mashed with a fork)
90gm all purpose flour
1/4tsp baking soda
Small pinch of salt
Oil for frying
1. Sift flour with baking soda. Mix with bananas, sugar and salt.
2. Drop teaspoonful of batter into hot oil.
3. Fry until brown, nicely caramelized colour.
4. Drain excess oil off fritters on kitchen towels.
U can try adding in freshly grated coconut into the batter. My malay colleague tells me it’s nice.
If u want to make the sugar optional to certain members of ur family, omit the sugar in the batter, and roll hot fritters in the sugar to coat it like a donut.
Chilling the batter before frying will make create a crispier crust.