Pisang Goreng

Pisang Goreng

Late afternoon on Java, the air is warm, a small goreng stand is sizzling on the street corner. You dig in – crispy on the outside, soft on the inside, smelling of coconut, with a hint of cinnamon and sugar. That's exactly how your pisang goreng should taste.

Time: Preparation approx. 30 min
Quantity: 4 servings


Ingredients

  • fruit
    • 4 firm bananas
    • 1–2 tsp lemon juice (to prevent oxidation and for freshness)

  • Dough
    • 75 g rice flour (or half/half with wheat flour)
    • 1 tsp baking powder
    • 100 ml coconut milk
    • 25 g butter or margarine, melted
    • 2 teaspoons sugar
    • 1 pinch of salt
    • 2 pinches ground rasa cinnamon (optional, for warm sweetness)
    • 2–3 tbsp desiccated coconut, as desired
    • Optional: 1 egg (makes the dough a little richer)

  • For baking & finishing
    • Neutral oil for frying

  • For sprinkling
    • Powdered sugar, honey or some cinnamon sugar


How to do it step by step

  1. Prepare bananas
    Peel the bananas, cut them into approximately 4 cm thick pieces, and drizzle them with lemon juice. This keeps them light and gives them a light freshness.

  2. Stir the dough
    Combine rice flour (mixed with wheat flour if desired) and baking powder. Stir in coconut milk, sugar, and salt until a thick batter forms. Add melted butter, desiccated coconut, and—if desired—the egg. Stir in cinnamon to taste.

  3. Heat oil
    Heat oil in a high pot or wok to 170–175 °C (use a wooden skewer to test: if bubbles form quickly, it is hot enough).

  4. Baking
    Dip banana pieces into the batter, quickly scrape off any excess batter, and add them directly to the hot oil. Fry in batches for 2–3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.

  5. Serving like at a street stall
    While still warm, sprinkle with powdered sugar, honey, or cinnamon sugar. Optional: a squeeze of lime or a pinch of flaked sea salt for contrast.


So that you taste like in Indonesia

  • Consistency under control: The dough should be thick – this way it sticks well and becomes crispy.
  • Rice flour = crunch: Rice flour provides the typical, light crunch. A little wheat flour adds a rounder texture.
  • Hot & fresh: Pisang Goreng tastes best immediately – crispy on the outside, soft on the inside.


Historical origins – short & sweet

Pisang goreng literally means "fried banana." Fried snacks (gorengan) have long been a part of Indonesian street food culture. With the spread of frying via trade routes and the colonial era, the humble fruit became an iconic snack: quick, fragrant, inexpensive—and a little different in every region. Today, you can enjoy pisang goreng from street stalls to cafés—always warm, crispy, and comforting.

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