Do you know that in Malaysia, banana is the second most widely cultivated fruit, covering about 26,000 ha with a total production of 530,000 metric tonnes? About 50% of the banana growing land is cultivated with Pisang Berangan and the Cavendish type, and the remaining popular cultivars are Pisang Mas, Pisang Rastali, Pisang Raja, Pisang Awak, Pisang Abu, Pisang Nangka and Pisang Tanduk. Some of these types like Pisang Cavendish and Pisang Rastali are eaten raw. Others like Pisang Berangan, Pisang Abu and Pisang Raja can be eaten raw as well as used in making kuih and baking cakes. I like Pisang Berangan and usually use it to bake Banana Bread and Banana Cake as it gives a good fragrance when cooked or baked.
Recently, my neighbour has been gifting me with lots of Pisang Raja from her son's farm in Janda Baik. I have made Banana Fritters with some of them; I coated them with batter and deep fried them, resulting in crunchy banana fritters. I have also mashed some of them up to make Kuih Doko Pisang Raja. Whether they are crunchy fritters or cucur pisang, they are good for breakfast and tea time.
Ingredients:
- 360 g pisang raja
- 270 g self-raising flour
- 50 g sugar
- 160 g water
- oil for frying
Method:
- Mash the banana and place them in a bowl. It is not necessary to mash them too finely.
- Add self-raising flour, sugar and water into the bowl.
- Mix all the ingredients up into a smooth consistency.
- Heat up oil in a kuali.
- Place egg rings in the kuali to heat them up.
- Scoop the batter into the egg rings.
- Once the batter has firmed up, remove it from the ring.
- When the bottom has browned up, flip the batter over to cook the other side.
- Once this side has turned golden brown, remove the kuih onto a kitchen towel to soak up excess oil.
- Note: If you do not have any egg rings, just scoop the batter into the kuali. Do not attempt to move it until the batter has firmed up.
