A nice and easy dessert for today’s sweet tooth Friday episode of QUIZINE IN QUARANTINE. We give your our take on a common Malaysian freshly fried snack – Kuih Kodok
Also known as Cengkodok, Jemput-Jemput or Cucur Pisang and commonly sold freshly fried as a snack in Malaysia, Indonesia, Brunei and Singapore – this delicious Kuih Kodok or “toad cake” is named apparently due to the fritter’s uneven knobbly appearance.
To jazz the Kuih Kodok, we give it a sweet make over, elevating this soft, moist treat into an eye catching dessert that could be served at
any party!
INGREDIENTS (serves 6)
6 ripe bananas
1 cup of sugar
1 tsp of vanilla essence
2 egg yolk
2 cup of plain flour
3 tsp. of cinnamon
2 tsp. baking powder
200ml cooking oil
Melted chocolate for topping
1. Mash bananas.
2. Add vanilla essence and egg yolks and mix.
3. Sieve flour, baking powder, 1 cup of sugar and 1 tbsp. cinnamon into banana mixture and combine.
4. Get pan ready to shallow fry, add oil and set temperate at a medium heat.
5. On a separate plate, for the dusting, mix 1 cup of sugar and 2 tbsp.
cinnamon.
6. Using an ice cream scoop, scoop some mixture into the oil.
7. Cook for 4-5 minutes until golden brown at a medium heat, making sure to flip to cook both sides.
8. Once done drop balls onto the sugar and cinnamon mixture for dusting.
9. Drizzle some melted chocolate over and serve!
Enjoy!