It's funny how some stalls sell their jemput2 pisang and it taste of all flour and no pisang?? Well I hate that! I love the soft kind with lots of soft mashed bananas oozing out.
Made many batches and I found the evil ingredient that caused the jemput2 to be hard! Water!!! So no water required!!
Mash about 5 bananas
1 egg
3 tablespoons of sugar (approx)
A pinch of salt
1 tsp bicarbonate soda
1 tsp baking powder
1 cup flour (approx)
What's with the approximate you ask???? That's because firstly the sweetness of each bananas varies and you have to add the flour bit by bit until you get the texture you want. For me, I like the batter quite liquified so that it glides off the spoon into the hot oil. Fry until golden brown and indulge!
This comment has been removed by the author.
ReplyDeleteThank you for this recipe! I had a lot of fun making it with my sister. I have forgotten how my mother makes it, according to my paternal grandmother's recipe. As I remember it, grandmother's cekodok were more 'banana-y' than this recipe's. I found that even with 1 cup of flour, the batter was quite runny. I did not want to add any more flour. Quite a predicament! I'll continue making more cekodok pisang in the future. ^_^
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteSorry if the recipe wasn't like your granny's.. It was trial and error and I liked my cekodok soft rather than cake-like. Hope you finally find a similar recipe soon
ReplyDelete