Category: Recipes

Okonomiyaki

Okonomiyaki
Print Recipe
This easy-to-make savory pancake is a crowd favorite. Aside from a few key ingredients, the choice of what to throw in is very much up to you! This recipe is not vegan but is meat-free. The layering of umami-rich ingredients throughout this recipe pretty much means you're not going to miss the meat. You can always dial it up with your favorite proteins including pork belly if you like.
Servings Prep Time
4 pancakes 1 hour
Cook Time
30 minutes
Servings Prep Time
4 pancakes 1 hour
Cook Time
30 minutes
Okonomiyaki
Print Recipe
This easy-to-make savory pancake is a crowd favorite. Aside from a few key ingredients, the choice of what to throw in is very much up to you! This recipe is not vegan but is meat-free. The layering of umami-rich ingredients throughout this recipe pretty much means you're not going to miss the meat. You can always dial it up with your favorite proteins including pork belly if you like.
Servings Prep Time
4 pancakes 1 hour
Cook Time
30 minutes
Servings Prep Time
4 pancakes 1 hour
Cook Time
30 minutes
Ingredients
Batter
Filling
Toppings
Dashi
Servings: pancakes
Instructions
Dashi
  1. In a medium pot, bring konbu to a slow boil (about 10-15 minutes). Remove konbu, add katsuobushi and bring to a boil. Turn off heat and let katsuobushi steep for about 10-15 minutes. The katsuobushi will also sink to the bottom in the process. Strain the stock and it’s ready for use. Any unused stock may be refrigerated for up to a week or frozen for up to a month.
Batter + Filling
  1. Whisk dry ingredients together until blended. Add eggs and dashi and stir until just mixed.
  2. Add in cabbage, beni shoga, mushrooms and tenkasu.
Cooking + Serving
  1. Heat pan up and add 2 tablespoons of oil. Put in a rounded cup of batter mix and using the edge of a spatula, gently spread the mound out to form a pancake. Avoid using the back of the spatula to press down. You want the cake to be somewhat loose and not too dense. Lower the heat to medium low, cover the pan and cook for about 5 minutes. Flip the pancake, cover the pan and cook for another 5 minutes. Remove the lid, turn the heat up to medium to medium high and cook uncovered for 2 minutes on each side to crisp up each side. The pancake should be golden brown when done.
  2. To serve, generously drizzle okonomiyaki sauce and Japanese mayonnaise. Top with sliced green onion, katsuobushi and aonori (green seaweed flakes) if desired.

Tea Eggs (茶叶蛋）Recipe

In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look. This recipe is courtesy of Ling Peng.

Tea eggs marbled with tea-infused flavor

The preparation method is simple but does require a long steeping period. For ease, the dry spices can be substituted with store-bought 5-spice powder.

Ingredients to make tea eggs

For the story to go with these tea eggs, click here: Tea Eggs and School Days

Tea Eggs (茶叶蛋)
Print Recipe
In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look.
Servings Prep Time
6 eggs 6 hours
Cook Time Passive Time
1 hour 5 hours
Servings Prep Time
6 eggs 6 hours
Cook Time Passive Time
1 hour 5 hours
Tea Eggs (茶叶蛋)
Print Recipe
In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look.
Servings Prep Time
6 eggs 6 hours
Cook Time Passive Time
1 hour 5 hours
Servings Prep Time
6 eggs 6 hours
Cook Time Passive Time
1 hour 5 hours
Ingredients
  • 6 each eggs hard boiled
Steeping Liquid
Servings: eggs
Instructions
Hard Boiled Eggs
  1. Put eggs in a pot and add water, enough to cover the eggs by about 2 inches. When water comes to a boil, lower the heat to a simmer and cook for 12 minutes. When cooked, drain the hot water and add cold water to quickly cool the eggs. Use the back of a spoon to gently crack the shell of the eggs. The more cracks you make, the more intricate the "marbling" in the final product. (Do not peel the shell.)
Steeping Liquid
  1. Combine all of the ingredients in a small pot and bring to a boil; then simmer for about 5 minutes. Turn off the heat. Immediately add the hard boiled cracked eggs to the liquid. Make sure the steeping liquid covers the eggs.
  2. Allow eggs to steep in tea liquid for at least 5 hours, and ideally overnight (in the refrigerator). Then lift the eggs from the steeping liquid and peel. The eggs can be eaten cold or warm.

Pumpkin Sticky Rice Balls (南瓜汤圆)

Old China meets the New World in this take on the beloved Chinese tradition of sticky rice balls. But first, a little context.

Pumpkin Sticky Rice Balls (done 2-Ways) served with Ginger Infused Light Syrup (photo by G. Yek)

These round, dainty and chewy rice balls–similar to mochi–are traditionally eaten during the Lantern Festival to mark the end of the two-week long Chinese New Year celebration. The roundness of these rice balls symbolizes unity and togetherness and is hence considered an auspicious food.

The rice balls can be plain or filled with black sesame paste, chopped peanuts or red bean paste, and usually served in light syrup. They can also be served in sweet rice wine syrup with ribbons of cooked egg–not unlike egg drop soup except it’s sweet.

But these days, variations abound, including twists in fillings such as chocolate and fruit preserve. Increasingly, they are considered a dessert and eaten year-round instead of being relegated to just festivals.

Now back to the New World. Thanksgiving is a perfect time to celebrate the pumpkin–a staple in America (once the “New World” relative to old civilizations in Europe and Asia).

This recipe centers on pumpkin–two ways. The first (and easier) variety is to simply incorporate the pumpkin into the sticky rice dough. The second variety uses the pumpkin as a filling and involves a couple extra steps including a slightly more involved preparation of the pumpkin filling.

Whether plain or made with pumpkin, these sticky rice balls are one of those comfort foods best enjoyed with friends and family.

Sweet Pumpkin Sticky Rice Balls
Print Recipe
Pumpkin sticky rice balls served in "sweet soup ' of ginger-infused light syrup.
Servings Prep Time
12 2 hours
Cook Time Passive Time
30 mins 1 hour
Servings Prep Time
12 2 hours
Cook Time Passive Time
30 mins 1 hour
Sweet Pumpkin Sticky Rice Balls
Print Recipe
Pumpkin sticky rice balls served in "sweet soup ' of ginger-infused light syrup.
Servings Prep Time
12 2 hours
Cook Time Passive Time
30 mins 1 hour
Servings Prep Time
12 2 hours
Cook Time Passive Time
30 mins 1 hour
Ingredients
Mixed Pumpkin Dough
Filled Pumpkin Dough
Ginger-infused Light Syrup
Servings:
Instructions
Mixed Pumpkin Dough
  1. Mixed Pumpkin Dough: Mix the spices, honey and pumpkin puree well.
  2. Add pumpkin mixture to sticky rice flour. Form a workable dough with your hand. If the mixture is too dry, add a touch of water. If too wet, use a dusting of flour to correct.
  3. Form dough into a ball, cover with a damp towel and let rest fo 20 minutes.
  4. Using a teaspoon, portion out the dough into little balls. Roll them with your hands to get them as round as possible. Put on a sheet pan lined with a damp towel.
Filled Pumpkin Dough
  1. Mix sticky rice flour with water and work into a ball of dough. Use extra flour or water as necessary to adjust the consistency. Cover with a damp towel and set aside.
  2. Mix the spices, sugar and pumpkin puree well. Add butter. You can use either salted or unsalted butter. I used salted butter for the salty counterpoint to the overall sweetness.
  3. Transfer to a non-stick pan over low heat (use the lowest setting). Very slowly cook for about 20 minutes. This step helps to dry out the mixture to form a thick paste.
  4. Allow pumpkin paste to cool, then transfer to a bowl and refrigerate. The butter will stiffen and help to create a workable paste. This will take about 30 minutes to an hour.
  5. Meanwhile, using a teaspoon, portion out the dough into little balls. Roll them with your hands to get them as round as possible. Put on a sheet pan lined with a damp towel.
  6. Once the pumpkin paste is cold, form half teaspoon balls and set aside.
  7. Take a plain sticky rice ball, flatten it in the palm of your hand. Insert a pumpkin paste ball in the center, then envelop it with the plain rice ball dough. Roll the filled dough with your hands to make it as round as possible. Repeat with the rest of the sticky rice dough and pumpkin paste ball pairings.
  8. Put on a sheet pan lined with a damp towel.
Ginger-infused Light Syrup
  1. Put all ingredients in a pot and bring to a boil while stirring to dissolve the sugar.
  2. Turn off burner and let the mixture steep. Remove the ginger slices after about 15 minutes. If you like a stronger infusion of ginger, allow it to steep longer before removing.
Cooking the rice balls
  1. Bring a pot of water to a boil. Put in the raw rice balls but don't overcrowd. Boil until the balls float to the top, signalling that they're cooked.
  2. Strain and serve hot in syrup. Alternatively, you could dunk the freshly boiled rice balls in an ice bath (to stop the cooking process) and immerse them in syrup for serving later.
Recipe Notes

You could also make the ginger-infused light syrup with dark brown sugar for variety. Adjust the sweetness of the syrup to taste.

Easy-to-make Spanish Omelette (Tortilla Española)

There are really only three main ingredients in Spanish omelette: onions, potatoes and eggs. It doesn’t get any easier!

Also called tortilla española, this is one of my daughter’s favorite breakfast and snack items. She loves the taste and “pie” shape of this omelette. I don’t mind making it because it’s not only easy, it’s a great anytime food to have in the kitchen.

The secret (and it’s not much of one) is to take your time when frying up the onions and potatoes. Use medium-low to medium heat to slowly develop the flavors without over-browning them.

Unlike its Italian cousin, the fritatta, the Spanish omelette does not finish in the oven. It stays on the stove top, which means, in order to cook the topside, the omelette will need to be flipped over.

The idea of flipping anything in the pan will probably send some folks into a panic mode but it’s super simple! Follow these four steps: 1) slide omelette out onto a plate 2) put a plate face down on top of the omelette 3) lift plates up, hold on to both plates and turn them upside down 4) slide omelette back onto the pan. What was the omelette top should now be cooking in the bottom of the pan.

Ready to crack some eggs and make a tasty omelette “pie?” You can do it.

Easy-to-make Spanish Omelette or Tortilla Espanola
Print Recipe
Servings Prep Time
4-6 servings 45 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 45 minutes
Cook Time
30 minutes
Easy-to-make Spanish Omelette or Tortilla Espanola
Print Recipe
Servings Prep Time
4-6 servings 45 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 45 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Crack eggs, add half of the salt and beat eggs only until well-mixed.
  2. Peel and small dice the onion and potatoes, into ¼” cubes. Keep the two ingredients separate.
  3. Heat oil in a 10" non-stick pan and slowly fry the onion. Fry until fragrant and translucent. Avoid browning the onion
  4. Add potato, the other half of the salt, and pepper. Stir and continue cooking on medium heat until potato is just cooked.
  5. Gently level off the top of the potato mixture and pour eggs into the pan. Shake the pan gently to allow the egg mixture to fill the pan.
  6. Turn the heat down to low and put a lid over the pan to cook the eggs more evenly. When the eggs start to peel away from the sides, slide the whole egg-potato mixture out onto a big round plate.
  7. “Flip” the omelette by putting another plate on top. While holding on to both plates, turn the plates upside down.
  8. Slide the omelette back into the pan and cook for just a few more minutes on medium heat, uncovered.
  9. Slide tortilla out onto a round plate, cut into wedges and serve. The omelette is great hot-off-the-pan, but it's also just as good after it's cooled down to room temperature.

Black Rice Pudding (“Bee Koe Moy”)

Give me a bowl of sweet black rice pudding topped with luxurious coconut milk and I go inside my happy place. This magical bowl is my definition of comfort food.

Black rice pudding topped with coconut milk

The true magic of black rice is unlocked with slow heat … and patience.  It takes time to cook through the grains to where they split open and release their starch. The result is this beautiful purple-black transformation that’s all at once nutty, smoky and comfortingly starchy.

Black rice, sometimes called black glutinous rice (or “pulut hitam” in the Malay language), is commonly sweetened and made into a dessert in Southeast Asia. This porridge-like dessert, called bee koe moy in my local dialect, is a staple in the nyonya-baba cuisine on the island of Penang where my family is from.

It’s pretty much an all-occasion food, perfect for the afternoon pick-me-up, after-dinner sweet, or even breakfast. The best thing is, it’s so simple to make. You just need slow heat and patience.

The sweet perfume of the pudding comes from pandan leaves. Pandan (or screwpine) leaves are long, slender and pointed leaves widely used in Southeast Asian cooking. The sweet-smelling leaves (sort of a cross between jasmine and vanilla) are widely used in many dessert recipes; just think of it as the “Asian vanilla.”

Whole pandan leaves

I often get asked why add salt to the coconut milk for what is obviously a sweet dish. The practice of adding salt to coconut milk is a long tradition, something I learned from my mother, and I suspect, something she learned from hers. The idea is to contrast the sweetness of the black rice pudding, and indirectly, tease out the sweetness of the pudding. You could compare it to today’s popular salted caramel flavor where the dichotomy of sweet and salty play off each other to new delicious heights. I should confess I’m partial to more coconut milk rather than less, as you can see in the picture.

Enjoy this satisfying treat hot, chilled or at room temperature.  What better way to warm up in the winter months than a hot bowl of this sweet, creamy and dreamy goodness?

Black rice pudding ingredients (clockwise): sugar, black rice and knotted pandan leaves

Black Rice Pudding ("Bee Koe Moy")
Print Recipe
Servings Prep Time
6-8 1 hour 30 minutes
Cook Time Passive Time
1 hour 15 minutes 1 hour 15 minutes
Servings Prep Time
6-8 1 hour 30 minutes
Cook Time Passive Time
1 hour 15 minutes 1 hour 15 minutes
Black Rice Pudding ("Bee Koe Moy")
Print Recipe
Servings Prep Time
6-8 1 hour 30 minutes
Cook Time Passive Time
1 hour 15 minutes 1 hour 15 minutes
Servings Prep Time
6-8 1 hour 30 minutes
Cook Time Passive Time
1 hour 15 minutes 1 hour 15 minutes
Ingredients
Servings:
Instructions
  1. Rinse black rice in water three times and drain. Put rice in a pot and add water and knotted pandan leaves.
  2. Bring to a boil, cover the pot with a lid, and lower the heat to a slow simmer. Let simmer for about an hour, or until the pot has the consistency of porridge (or oatmeal). If you like it a little thinner, simply add more water.
  3. When you have the desired consistency, lift the pandan leaves out. Add the sugar, stir and turn the heat off.
  4. In a separate bowl, add the salt to the coconut milk and mix throroughly.
  5. To serve, spoon rice pudding in a small bowl, then drizzle about 2 tablespoons coconut milk over the bowl.
Recipe Notes

This recipe is easily adaptable to the crock pot. Put rice, water and pandan leaves in a crock pot and cook on “low” for about 5 hours. Then sweeten with sugar and follow the rest of the instructions above.

Congee at Home

Congee… its silky warmth has the power to unfurl the most knotted of feelings. In its most basic form, congee is a simple white porridge of rice and water. It’s soft, mushy and almost soup-like texture makes it easy to digest, making it a customary food for the infirmed in Asia. I remember being served thin congee with just a drizzle of soy sauce – for flavor – when I was sick as a kid.

congee-plated

The appeal of congee lies in its flexibility. With rice porridge as its base, the choice of ingredients and toppings transform this very humble meal into crave-able street food, or even elevated nosh at a swanky congee bar.

Now that it’s autumn, the allure of steaming hot congee is almost irresistible. No matter how you choose to serve it, you can always count on the deep, fulfilling comfort of congee. Please enjoy this congee recipe from my kitchen to yours.

congee-ingredients

Congee at Home
Print Recipe
This recipe is just one of many ways to make congee. You can customize the ingredients, adjust the amount of liquid, and even make it vegetarian.
Servings Prep Time
6-8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 servings 1 hour
Cook Time
1 hour
Congee at Home
Print Recipe
This recipe is just one of many ways to make congee. You can customize the ingredients, adjust the amount of liquid, and even make it vegetarian.
Servings Prep Time
6-8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Porridge:
  2. Cut bulbous part of green onions into 1-inch segments, and save the rest for the topping. To make ginger slivers, thinly slice ginger root, and make long thin cuts across the slices.
  3. Put ginger, green onion and 6 cups of water into a pot and bring to a boil. Add chicken breasts and turn the heat down to a slow simmer.
  4. Rinse the rice 3 times to remove any excess starch and drain. When the chicken is cooked, lift it out of the pot and transfer to a bowl to let it cool down. Add the rice and chicken stock.
  5. With the pot partially covered, simmer until the rice grains break and turn starchy. The longer you allow the mixture to simmer, the starchier it becomes and the consistency will continue to thicken. You can control the starchiness and thickness of the congee by regulating the simmering time.
  6. You can also make the congee more flavorful by replacing water with chicken stock. You can also increase or cut back on the amount of liquid depending on how you like your congee consistency.
  7. When the congee is almost ready, add salt to taste and stir in the sesame oil.
  8. Toppings:
  9. Radish-garlic topping: Rinse the Chinese dried radish (see picture) a few times and drain. The radish is potently salty, so if you want to remove even more salt, soak it for a couple of hours and then rinse and drain. Mince the radish. Peel the garlic cloves and then mince. Mix the minced garlic and radish and set aside. Heat cooking oil in a pan, and slowly brown the garlic/radish mixture. Set aside when ready. The ratio of radish to garlic is fully customizable. If you don’t care for garlic, feel free to leave it out. I usually make the radish-garlic mixture in bulk and store it in a jar (under a thin layer of oil) in the refrigerator for future use. It’s good for up to a month.
  10. Green onion topping: Thinly slice the green part of the green onion – on the bias, if desired. Set aside.
  11. Roasted salted peanuts: I usually use store-bought peanuts, but if you wish you can roast your own.
  12. Chicken: When the cooked chicken is cool enough to handle, break up and shred the meat with your hands. I like to add a little salt and a little white pepper to season the meat, but that’s optional.
  13. To serve:
  14. Ladle the congee in a bowl. Add the toppings and serve. Alternately, you can serve the toppings separately and allow the diner to make it their way.
Recipe Notes

Other toppings/ingredients:

This is why congee rules - it’s so flexible and customizable, there are very few things that would not work. Here are some of the more traditional ingredients typically used for the porridge: thousand-year-old egg, dried scallops and clams and minced pork. Other possibilities for toppings include: chopped kimchi, bacon bits, crispy sliced shallots and even fermented tofu.

Mooncakes Recipe: How to make basic “doll” Chinese mooncakes

Mooncakes are normally filled with a sweet center like lotus nut paste, red bean paste or assorted nuts and candied melon. The prized ones even contain salted duck yolk for a nice salty-sweet balance.

finished-mooncakes

My daughter, alongside many other children, generally prefer their mooncakes without filling. There’s something about the dense filling that’s not appealing to young palates. I was the same way when I was a kid.

This recipe is for basic mooncakes. In our household, we sometimes call them “doll” mooncakes, an acknowledgement of the young eaters. These beauties are soft yet slightly chewy. (They are not light and airy in the traditional sense of the word “cake.”)  You could also use cute animal molds for this recipe; in fact, many Asian bakeries do, and the kids’ love it.

The sweet component of this recipe is the golden syrup. I’ve chosen to make it from scratch, which involves bringing sugar syrup to a rich brown color (or a “soft crack” stage at 285 ⁰F  – for all you confectioners out there!), and then “loosening” the syrup by adding water to bring it to a pourable consistency similar to honey. If you’d rather not work with high-temperature sugar, you could simply buy premade golden syrup at your favorite grocery store. I should mention I have not tested this recipe with store-bought golden syrup.

I hope you enjoy making these treats. Put your own spin into it and make the mooncake tradition your own. If you have kids, get them to help you mold the mooncakes; they’ll love seeing a ball of dough “magically” transform into a pretty cake with intricate design.

Please take pictures and show me how yours turn out!

mooncake-ingredients

Mooncakes (basic "doll" mooncakes)
Print Recipe
Mooncakes are baked goodies. When it comes to baking, it's best to stick with weight measurements for more consistent results. However, I've also provided the approximate volumetric equivalents. I've chosen to go the way of metric measurements (grams) for better accuracy with some of the small amounts of ingredients.
Servings Prep Time
18 pieces 2 hours
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
18 pieces 2 hours
Cook Time Passive Time
15 minutes 1 hour
Mooncakes (basic "doll" mooncakes)
Print Recipe
Mooncakes are baked goodies. When it comes to baking, it's best to stick with weight measurements for more consistent results. However, I've also provided the approximate volumetric equivalents. I've chosen to go the way of metric measurements (grams) for better accuracy with some of the small amounts of ingredients.
Servings Prep Time
18 pieces 2 hours
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
18 pieces 2 hours
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Servings: pieces
Instructions
  1. Golden Syrup: The first 3 ingredients listed are all you need to make your own golden syrup. A candy thermometer is not a requirement but helpful if you have it. If you're comfortable working with high-temperature sugar, you could do this by sight. Or you could simply buy premade golden syrup like Lyle's Golden Syrup at your favorite grocery store. They run around $5 - $6 (ish) for an 11 oz bottle. I have not tested this recipe with store-bought syrup.
  2. Put water, sugar and lemon juice in a pot and bring to a boil on medium heat. Continue on a slow boil while monitoring the temperature of the syrup. Bring the temperature up to 285 ⁰F (the syrup will be a rich brown color), then very slowly add water to the pot to gradually bring the temperature back down to 235 ⁰F. Allow syrup to cool completely before using.
  3. CAUTION: Because the syrup is considerably above the boiling point of water (212 ⁰F), much of the added water will immediately flash and possibly cause burns. Be extremely careful. Be sure to trickle the water into the pot very slowly. You could cut back on the flashing by adding hot or off-the-boil water.
  4. Dough: Lye water is an alkaline solution, usually found in Asian markets as potassium carbonate and sodium bicarbonate solution.
  5. Put oil, golden syrup, vanilla and alkaline solution in a bowl. Whisk the mixture until well-mixed (emulsified). Fold the flour into the liquid mixture. As the dough starts to form, use your hands to mix in the rest of the flour.
  6. You should get a soft but workable dough once the flour has been incorporated. Avoid overworking the dough. Cover the dough and let rest for an hour in the refrigerator.
  7. Preheat convection oven to 375 ⁰F.
  8. Divide the dough out into 30 g (1 ounce) portions. Roll each portion into a ball.
  9. Dust the mooncake mold with flour, then insert a dough ball. Place the mold upright, then press down, and release the molded cake. (I use a 50 g mold purchased on ebay.)
  10. Arrange cakes in a baking sheet lined with parchment paper. Mist top of cakes with water (to avoid cracking). Bake for 6 minutes, then remove from the oven. Brush the cakes with egg wash, return to the oven and bake for another 6 to 8 minutes until golden brown.
  11. Do not overbake. The cakes will be very soft when they’re hot off the oven. They will stiffen (but still remain soft) as they cool.
  12. Cool the cakes and store in an air-tight container. The cakes are best served after they’ve rested for 24 hours.

Recipe: Kuih Kodok (Banana Fritters)

These easy-to-make banana fritters are a street-side favorite in Malaysia. Slightly overripe bananas are ideal for this recipe – they inject maximum flavor and natural sweetness. The use of tapioca flour ramps up the crispy factor.

Kuih Kodok Ingredients
Kuih Kodok Ingredients

Click here for the story about this street food favorite.

Kuih Kodok (Banana Fritters)
Print Recipe
Servings Prep Time
22 pieces 15 minutes
Cook Time
10 minutes
Servings Prep Time
22 pieces 15 minutes
Cook Time
10 minutes
Kuih Kodok (Banana Fritters)
Print Recipe
Servings Prep Time
22 pieces 15 minutes
Cook Time
10 minutes
Servings Prep Time
22 pieces 15 minutes
Cook Time
10 minutes
Ingredients
Servings: pieces
Instructions
  1. Combine all dry ingredients (all-purpose flour, rice flour, tapioca flour, baking powder and sugar) in a mixing bowl. Use a whisk to properly mix the dry ingredients.
  2. Using the back of the fork, mash the bananas and add to the flour mixture. Mix with a spoon and add water to loosen the consistency.
  3. Heat oil in a deep frying pan on medium to medium high heat. Using a tablespoon, gently drop batter into oil. Fry until golden brown, drain, and serve immediately.
Recipe Notes

Use a portion scoop to drop the batter into the hot oil for easier dispensing, and more even portioning. I use portion scoop #30, which has a 1-7/8” scoop diameter.