After a huge success of making cekodok pisang or jemput-jemput last week, I thought of amping up the game with some fillings. The response I got from my InstaFam is well received. Most had voted for chocolate and some had voted for peanut butter. I thought to myself why not do a combination of both, not to disappoint anyone.
I was pondering about how to get the fillings into the fritters. Initially, I thought of piping the fillings while the jemput-jemput is fresh outta the fryer. But I remembered how custardy the interior is. That's when I thought of making peanut butter and chocolate ice cubes. I can go and grab Reese's, but I wanna keep this vegan and healthy without any chemical byproducts. In the end, I used Pic's smooth peanut butter and Valrhona dark chocolate.
That is heaven right there; moist-custardy-bananay interior, crispy crunch exterior and the peanut butter chocolate combination oozes out as soon as you took the 1st bite. As you know it, food like this doesn't last long on the table. These are literally gone within less than an hour and I wonder why I didn't make more. Lol! Without much delay, let's get started with the recipe.
(Make about 16 jemput-jemput)
Peanut Butter Preferably Pic's, 16 Heaped TSP
Dark Chocolate Preferably Valrhona Melted, 16 Heaped TSP
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
Ice Cube Tray Preferably Silicone
Add peanut butter and melted chocolate into 16 individual ice cube molds.
Using a chopstick or a skewer to combine well.
*If the peanut butter is too thick, you can steam in a steamer to soften it up.
To melt chocolate, place chocolate on a double boiler, once it started to melt, stir until completely melted. You can add 1 TBSP of coconut milk to ease the melting process.*
Freeze the peanut butter and chocolate mixture overnight.
The next day, 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 using an ice cream scoop making sure it is only 1/2 filled.
Place the peanut butter and chocolate ice cube into the scoop.
Using another spoon, cover the ice cube and filled the scoop fully.
Gently drop into the oil.
Once it start to brown on the bottom side, gently and carefully flip the jemput-jemput.
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 jemput-jemput.
*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 jemput-jemput.