Bánh Chuối Chiên (Crispy Fried Banana Cakes)
Món truyền thống · Vietnamese
A classic Vietnamese street food dessert, these crispy fried banana cakes are made with ripe bananas coated in a sweet, slightly chewy batter, deep-fried to golden perfection. They offer a delightful contrast of textures and a sweet, caramelized banana flavor.
Đánh giá công thức này
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Chưa có đánh giá.
Nguyên liệu
- Ripe bananas (e.g., Nam Chu or Pisang Awak)6-8
- Tapioca starch1 cup
- Rice flour1/4 cup
- Coconut milk1/2 cup
- Sugar2 tablespoons
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
- Vegetable oil for frying3 cups
- Toasted sesame seeds (optional garnish)1 tablespoon
Các bước
- 1
Peel the ripe bananas and slice them lengthwise into halves or thirds, depending on size.
- 2
In a bowl, whisk together tapioca starch, rice flour, sugar, and salt.
- 3
Gradually whisk in the coconut milk and vanilla extract until a smooth, thick batter forms. It should be thick enough to coat the bananas.
- 4
Heat vegetable oil in a deep pot or wok over medium-high heat until it reaches about 350°F (175°C).
- 5
Dip each banana slice into the batter, ensuring it's fully coated.
- 6
Carefully place the battered banana slices into the hot oil, frying in batches to avoid overcrowding.
- 7
Fry for about 5-7 minutes, turning occasionally, until the cakes are golden brown and crispy.
- 8
Remove the fried bánh chuối chiên from the oil using a slotted spoon and drain on paper towels.
- 9
Sprinkle with toasted sesame seeds if desired, and serve warm.
