Deep-fried Bananas with Coconut

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Deep-fried Bananas with Coconut
(Khao Mao Tod)

These bananas are rolled in mixture of grate coconut and palm sugar before being dipped in batter and deep-fried.
Ingregients (serves 6)
1 cup freshly grated coconut
3/4 cup (110 g) chopped palm sugar
14 small ripe finger bananas or 5-6 large ripe bananas, sliced into 2-3 sections
5 cups (11/4 liters) oil deep-frying

Batter
2 cups (300 g) glutinous rice flour
1 cup (250 ml) thin coconut milk
1/2 cup (125 ml) water
1 egg, lightly beaten
1 tablespoon sesame seeds (optional)

Preparation
1 Combine the coconut and palm sugar and cook for 15 minutes in nonstick pan over low heat, stirring frequently. Set aside. Mix the Batter ingredients and let it stand for 3 hours.
2 Just before serving, heat oil in deep saucepan, roll each banana in the coconut golden brown. Serve hot.

Tips -- If you cannot obtain glutinous rice flour, substitute with glutinous rice paste that you make directly from glutinous rice grains. To make the paste, soak 2 cups of glutinous rice in water for 5 hour. Drain and transfer the rice to a blender. Add 1 cup of water and grind till a thick liquid forms. Pour the mixture into a fine muslin cloth and strain until the water is gone. Add the remaining rice flour paste to the other Batter ingredients, omitting the water. Mix and set aside to stand for 3 hours.

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