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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.
Read more: Seriously Malaysian: Starters and Desserts
- Yield:6 to 8 servings
- 1 2/3 cups (7 ounces or 200 grams) glutinous rice flour
- 1 1/2 cups finely shredded coconut, fresh, dried, or toasted
- 1/2 cup sugar
- 1 3/4 cups coconut milk
- Canola oil, for deep frynig
- 2 plantains or 4 bananas
Place the flour, coconut, sugar, salt, and coconut milk into a mixing bowl and whisk until smooth. Set aside for at least 1/2 hour to rest, but no more than 2 hours.
When ready to fry, fill a medium saucepan with oil to a depth of 3 inches and heat the oil to 350°F.
Peel the bananas or plantains and cut into matchsticks, about 3 inches long and 1/3 wide. Quartering the bananas or plantains down the middle works well.
Generously coat the bananas or plantains in the batter. Since the batter will be very lumpy with the addition of coconut flakes, you may need to use your fingers or chopsticks to achieve an even coating.
Gently lower into the hot oil and fry for about 2 minutes on each side, about 4 minutes total. Transfer the fried pieces to a rack and drain of excess oil. Serve immediately, while the interior is piping hot and custard-like.