#25/6/2019 Update: New Video below recipe
Cekodok or jemput-jemput pisang. A traditional Malay kuih that is adored by all races in Malaysia.
And also I said in the previous post, my colleague gave me the idea of putting in freshly grated coconut, of which I did this time
Pisang Emas (lady finger banana), I always use Pisang Emas for this, as it gives the best aroma, taste and texture.
400gm bananas (mashed with a fork)
120gm all purpose flour
1/3tsp baking soda
80gm sugar
100gm freshly grated coconut flesh
Small pinch of salt
Oil for frying
1. Sift flour with baking soda. Mix with bananas, sugar and salt. Mix in grated coconut.
2. Drop teaspoonful of batter into hot oil.
3. Fry until brown, nicely caramelized colour.
4. Drain excess oil off fritters on kitchen towels.
I do remember eating these! Sweet bananas - they can be very addictive!
ReplyDeleteSo many different kinds of seafood in this kuay-teow dish! Yummy!
ReplyDeleteWor, this is one of my favourite Malay kuih, must cook this one day for my kids, they will love it. Thanks for sharing.
ReplyDeleteShirley,
ReplyDeleteYup, if shaped small enough, u can pop one into ur mouth each time. Eat them just like popcorn, jut that this is more filling :)
Angie!!!!
ReplyDeleteHave u been commenting on too many blogs at one go???? Guess u might have typed on the wrong comment window!
Haha!!
Sonia,
ReplyDeleteU can do with or without coconut version. The ones sold by hawkers are without coconut.
Let me know how it goes.
yummmm...miss these when we were in PESS...and when i went Subang too...now my SMKBU sells lousy food--even the Kuihs are yucky, and bananas at home never stays til its over-ripe... guess i'll have to imagine having these by looking at your pics... :ϸ
ReplyDeleteMel,
ReplyDeleteYeah, it was PESS's canteen's cekodok that showed me, if they are made with lots of bananas, they'd be real good. Usually hawkers skimp on the bananas, and they don't use Pisang Emas, hence, theirs do not taste as good as PESS's. The akak that made them told me, Pisang Emas was the type she used.
My colleague in my current school told me, Pisang Morris is even better, but what kind of banana is that??? Never heard of it.
You don't need over ripe bananas to do this. 2 days ripe pisang emas will be good enough.Means if they turned yellow yesterday, u can make them today!! Best is of course, 3 days ripe bananas. I always use 3 days ripe bananas for my banana cakes and cekodok. I do no use over ripe, cos there's a tendency for local bananas to have fruit fly worms when they are over ripe.
Hey Wendy, another nice treat! I've left something for you. Please feel free to stop by my blog to collect it. Have a nice day!
ReplyDeleteCheers, Kristy
Not over-ripe ones, huh? Still i need to hide some, i think. My in-laws love bananas so much that sometimes they'r all gone before i feel they can be eaten. I hate eating bananas which are just starting to ripen, but they'r the opposite.
ReplyDeleteHow much does this recipe yield? I'd like to try if there'r bananas around. Maybe i'll start with a smaller portion.
Btw, thanks to your blog--you'r the one who started me on food-blogs-reading. So much that i can learn, and the ideas i get thru them!! Thanks! Love ya! Muaks!!
My in laws love half green bananas too. I just can't bite into one. The sappy feel is yucks on my palate.
ReplyDeleteHow much, u remember the plate of cekodok in PESS canteen? About that.
Yes..really like this type of cekodok pisang..the kelapa will make the taste better..lemak2 gitu.. :p
ReplyDeleteZeta,
ReplyDeleteAgree.. lemak lemak..
I love this snack! In my ex-company, I used to buy this for tea break from our staff canteen. They made it into big balls (as big as a fist) but kinda pathetic with the bananas, loads of flour though. I missed my secondary school's cekodok, small but filled with lots of bananas! Yummy!
ReplyDeleteThanks for sharing this recipe, though I'm not sure if I'm game to try it since deep frying is needed. KIV first ;-)