Saturday, May 25, 2013

Malaysian Banana Fritters for Wesak Day, May 24th

In Malaysia, bananas used to be eaten only raw. After the Portuguese introduced them in 1511, they became a morning and afternoon snack. The Portuguese took flour to Malaysia, and were the first to cook the fruit. The name of this dessert is pisang goreng, or fried banana, and the outside batter is similar to the Japanese tempura.

Wesak Day
This national holiday in Malaysia took place on May 24th this year, and celebrates Buddha's birthday, enlightenment and passing away. Before carrying candles and flowers in a procession to remind themselves about how ephimeral life can be, attendees bathe the Buddha, an act that symbolizes purifying the soul from greed. 

4 bananas
1/2 cup flour
1/4 plus 1/8 teaspoon baking powder
1/2 teaspoon salt
Mash bananas. Mix all, until a thick batter is formed. Scoop and drop batter into oil, a few at a time. They taste like fried banana bread balls. 

4-6 ripe bananas
1/2 cup of flour
1 tablespoon of rice flour
1/4 cup corn flour
1/2 teaspoon baking powder
1 pinch of salt
5 oz. ice water
oil for frying

Peel the bananas and slice in two pieces. Mix the flours, baking powder, salt, and water. Coat the banana slices in the batter and fry for 3-4 minutes in warm oil in a deep fat frying pan. Remove from pan and place on paper towels.


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