Pisang Belon
Pisang Belon
Ingredients
For the Batter
- 75 grams wheat flour
- 50 grams rice flour
- 15 grams tapioca flour
- 10 grams corn flour
- 1/2 teaspoon baking powder
- 25 grams sugar
- 1 pinch salt
- 250 grams water
- 15 grams salted butter, melted
- 1 tablespoon sesame seeds, or as needed
For Frying
- 4 bananas, small, ripe, peeled and halved lengthwise
- 4 cups cooking oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the wheat flour, rice flour, tapioca flour, corn flour, and baking powder. Add the sugar and a pinch of salt. Whisk the dry ingredients together thoroughly until well combined.
⏱️ 3 min
- 2
Gradually pour in the 250 grams of water while continuously whisking to create a smooth, lump-free batter.
⏱️ 3 min
- 3
Add the melted salted butter to the batter and mix well until fully incorporated. Stir in the sesame seeds.
⏱️ 2 min
- 4
Let the prepared batter rest for 15 minutes. This allows the flours to hydrate and results in a crispier coating.
- 5
While the batter is resting, peel the bananas and cut each banana lengthwise into two halves.
⏱️ 2 min
- 6
Heat a sufficient amount of cooking oil in a deep pan or pot suitable for deep frying over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
⏱️ 5 min
- 7
Dip each banana half into the prepared batter, ensuring it is completely coated.
⏱️ 2 min
- 8
Carefully place the batter-coated banana pieces into the hot oil, being careful not to overcrowd the pan. Fry the bananas in batches if necessary.
⏱️ 5 min
- 9
Fry the bananas for 3-5 minutes per batch, turning occasionally, until they are puffed up, turn golden brown, and become crispy.
⏱️ 5 min
- 10
Using a slotted spoon or tongs, remove the fried bananas from the hot oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 3 min
- 11
Serve the Pisang Belon immediately while hot for the best taste and texture.
Kitchen Tools
Nutrition Facts (per serving)
Pisang Belon
For the Batter
- 75 grams wheat flour
- 50 grams rice flour
- 15 grams tapioca flour
- 10 grams corn flour
- 1/2 teaspoon baking powder
- 25 grams sugar
- 1 pinch salt
- 250 grams water
- 15 grams salted butter, melted
- 1 tablespoon sesame seeds, or as needed
For Frying
- 4 bananas, small, ripe, peeled and halved lengthwise
- 4 cups cooking oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the wheat flour, rice flour, tapioca flour, corn flour, and baking powder. Add the sugar and a pinch of salt. Whisk the dry ingredients together thoroughly until well combined.
⏱️ 3 min - 2
Gradually pour in the 250 grams of water while continuously whisking to create a smooth, lump-free batter.
⏱️ 3 min - 3
Add the melted salted butter to the batter and mix well until fully incorporated. Stir in the sesame seeds.
⏱️ 2 min - 4
Let the prepared batter rest for 15 minutes. This allows the flours to hydrate and results in a crispier coating.
- 5
While the batter is resting, peel the bananas and cut each banana lengthwise into two halves.
⏱️ 2 min - 6
Heat a sufficient amount of cooking oil in a deep pan or pot suitable for deep frying over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
⏱️ 5 min - 7
Dip each banana half into the prepared batter, ensuring it is completely coated.
⏱️ 2 min - 8
Carefully place the batter-coated banana pieces into the hot oil, being careful not to overcrowd the pan. Fry the bananas in batches if necessary.
⏱️ 5 min - 9
Fry the bananas for 3-5 minutes per batch, turning occasionally, until they are puffed up, turn golden brown, and become crispy.
⏱️ 5 min - 10
Using a slotted spoon or tongs, remove the fried bananas from the hot oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 3 min - 11
Serve the Pisang Belon immediately while hot for the best taste and texture.