Serious Eats: Recipes

Fried Plantains with Coconut

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[Photograph: Chichi Wang]

For years I fried my plantains in a simple mixture of glutinous rice flour and water, but recently I've switched over to using coconut milk instead of water for extra flavor in the batter. Flakes of dried coconut also go into the batter, making for an exceptionally toothsome and crispy coating. If you can't find plantains, you can also use bananas, which will melt into a pleasant pudding-like texture when fried.

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