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Pisang goreng is a popular Malaysian snack that is also known in many other Southeast Asian countries. It means fried bananas if translated literally, or is better known as banana fritters. They are a favourite snack that is commonly eaten for breakfast or teatime along with other snacks like kuih cempedak or kuih lekor. In Malaysia, you can find pisang goreng almost everywhere and is typically sold by street vendors.  

Make this simple pisang goreng recipe at home and keep yourself covered for teatime any day. We promise this recipe will drive you bananas!

To make the perfect pisang goreng, you will need to nail the three key elements in this dish which are:

1. Using the right type of bananas

Bunch of yellow bananas

Bananas are the key ingredient for any pisang goreng (obviously); so we ought to get them right. Not all types of bananas are suitable to be cooked with as they can get a little soggy or too sweet. Avoid using overripe bananas too. The following bananas are commonly used and more suitable to be fried with:

  • Abu
  • Emas
  • Tanduk
  • Awak
  • Toman

2. Getting the batter right

The batter should be light, creamy and not too thick or sticky. Ensure that the batter is not too runny as well as it will not coat the bananas properly. Try using cold water in the batter mix or you could instead leave the batter in the fridge for 30 minutes to make the end product crispier.  Adding corn flour or custard flour into the recipe also helps crisp up the batter too.

3. Frying them right

Crunchy pisang goreng being fried in a big wokTo get maximum crispiness and avoid getting soggy-looking bananas, be sure that the oil is hot enough and avoid frying too many bananas at once too. Now that you have the right type of bananas and know how to get your batter right, read on to find out how to make them:



  1. In a medium sized bowl, mix the rice flour, wheat flour, custard powder, baking powder, turmeric powder and salt well.
  2. Add the margarine. Once added, pour in the cold water in small parts and stir as you go till you see a smooth batter.
  3. Store the batter in the fridge for 30 minutes before frying. This will ensure the outsides of your pisang goreng remains crispy for a longer period of time. Alternatively, you could skip this step by mixing cold water instead into the batter.
  4. Then, peel and cut bananas into halves from end-to-end.
  5. Heat up oil in medium heat. Make sure the oil is hot enough before frying the bananas.
  6. Dip the bananas into the batter made earlier and gently slip them into the hot oil, frying them until golden brown. Then turn over to brown the other.
  7. Ready to serve.

Serve your pisang goreng alongside a scoop of vanilla ice-cream or dip it into some sambal kicap, the Malaysian way. Missed our article on how to make your own vanilla ice cream? Read here:

Teatime is getting close! Get your freshly hand picked bananas and other ingredients needed for this dish on our HappyFresh app now. 


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