I hardly see this street food around these days. Even If I have, it is always over-filled with too much flour with some fake banana flavorings. Yuck! The worst are the ones that are super greasy and soaked with oil; it is like they had not been fried at a low temperature. Eeewww! I seriously get turn-off when traditional food isn't done properly.
As you can see from the photo, the jemput-jemput is light, fluffy and crispy on the outside, but moist and custardy on the inside. This is how it is supposed to be. Real bananas with just enuff amount of flour and not some industrial-ready-made-highly-processed batter. Yes, that is what most eateries are using, sadly. Hardly anyone made their food from scratch anymore; I apologize for my ranting.
Cekodok, also called Kuih Kodok, Cucur or Jemput-jemput, is a traditional Brunei, Malaysia and Singapore fritter snack that is made with flour and banana. The batter is then deep fried. It is usually round in shape and tends to vary in size. It is best to use bananas that are just about to turn bad. It will bring out the flavors and sweetness even more. The tricky part is to get the batter right with the correct consistency without too much flour or too many bananas. It is all listed in the directions below. Why don't we get started?
(Make about 16 cekodok pisang)
Señorita Bananas or Any Mini-Sized Bananas Coarsely Sliced, 12 or More
Rice Flour, 1/2 Cup
Unbleached All Purpose Flour, 1/2 Cup or More
Desiccated Coconut Preferably Organic, 1/2 Cup
Baking Soda, 1/2 TSP
Sea Salt, 1/2 TSP
Dark Muscovado Sugar, 2 TBSP
Coconut Rum, 2 TBSP
Canola / Peanut / Vegetable Oil, For Frying
Icing Sugar, For Garnishing
Ice Cream Scoop / Sorbet Scoop
Wire Cooling Rack / Plate Lined With Kitchen Paper
Pass bananas thru' a ricer and into a mixing bowl.
Add half of the all purpose flour and rice flour into the bowl.
Mix until well combined. Mix, mix, mix.
Add in the remaining flour and mix to combine well making sure no large lumps of flour.
*If the mixture is too thick, add in more bananas, 1 at a time. If the mixture is too runny, add in more all purpose flour, 1 TBSP at a time.*
*The right consistency is somewhat like a choux dough but with chunks of bananas. When you hold the batter up with a spoon, it should take quite some time to fall off the spoon.*
Add coconut, baking soda, salt, sugar and rum into the mixture.
Stir to combine well. Stir, stir, stir.
Add oil into dutch oven, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Scoop the banana mixture and gently drop into the oil using an ice cream scoop.
*Using an ice cream scoop will create a more equal size batch of cekodok pisang.*
Once it start to brown on the bottom side, gently and carefully flip the cekodok pisang.
Deep fried till golden brown on all sides.
Remove from heat and drain off excess oil on a wire cooling rack.
Repeat the steps for the remaining cekodok pisang.
*Try not to crowd the dutch oven. Do it in batches of 4 to maintain the temperature of the oil.*
Dust the icing sugar over the cekodok pisang.