Desert : Godoh and Pisang Rai

Fried Bananas & Boiled Bananas


GODOH

Fried bananas are popular throughout Southeast Asia, where they are abundant and inexpensive. The slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.

Ingredients:

* 1 cup rice flour
* 2/3 cup water
* ¼ teaspoon salt
* 8 small finger bananas
* oil for frying

Directions:

Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half lengthwise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minutes. Remove bananas from oil, drain on paper napkins and dry well. Can be served with unti, here used as a dip.


PISANG RAI

Follow same steps as for Godoh for the batter. Coat bananas generously. Bring 1.5 liters (6 cups) very lightly salted water to the boil with a pandan leaf. Add bananas and boil over very low heat for approximately 10 minutes. Drain on clean kitchen towel. Coat evenly with freshly grated coconut.

Helpful hint: Add pinch of salt to the grated coconut to help it remain fresh.