Esqusive Cooking
Pisang Goreng

Pisang Goreng

On this website you will find different versions of the Pisang Goreng (fried banana). Easy to make and yet they are different. Delicious as a dessert with some ice cream, as a side dish or as part of a rice table. The Pisang Goreng is always a welcome dish. This is the real Chinese version as you get at a Chinese restaurant.


  • Put the flour, cornstarch, yeast in a bowl and mix well
  • Add the water and stir until nice and smooth
  • Then add a splash of oil and stir well again Now let the whole covered rest for one to two hours so that the yeast can do its job
  • Then grab a pan and pour the frying oil into it or use the frying pan and bring the oil up to temperature
  • Cut each banana into 4 pieces for nice large plantains or into several pieces for smaller ones In the wok or pan
  • Dip the banana pieces in the dough mixture and then in the frying oil, lower them gently into the oil If necessary, use skewers to make less mess
  • As soon as the bananas float to the top, they are basically pre-fried and ready for later use
  • If you want to serve them immediately, leave them in the oil a little longer until they have a nice brown color If you have more dishes to prepare, you can only pre-bake them and only finish them when you are going to serve them

Enjoy your dinner!

A bowl of Pisang Goreng on the table is always so empty. Indispensable during a rice table with, for example, a delicious satay sauce. After baking, let the bananas drain on some kitchen paper so that no frying fat goes to the table. If you like a nice airy Pisang Goreng, use a little more yeast (10 grams) and if you prefer a firmer crust, reduce the yeast to 5 grams.

Pisang Goreng

  • 125 g Flour
  • 25 g Cornflour
  • 8 g Dry yeast or baking powder
  • 190 ml Water
  • Dash of oil
  • Bunch of bananas
  • Oil for frying

  :  2h00
  :  min

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