Description:
A fruit for all seasons is the banana. One of my contacts, Carms, requested that I do an R&D on a banana dessert she has tried. Well---I found the chance to do it yesterday being a Sunday. So, I am sharing it with all readers, esp. Carms. I was in a cooking binge yesterday: I cooked Sinigang na Bangus, Lumpiyang Prito and Shrimp Rebosado...and this as dessert.
No special occasion---just for dinner and for my "lunch" at work.
Ingredients:
5-6 bananas (the long ones) or 5-10 if they are small.
2 cups Sugar (mix white and brown but less of brown)
3 cups of coconut juice w/ a tiny drop of pandan flavor, or pandan leaves, if available.
Batter: (mix the following in a bowl and must be of thick but smooth consistency - Must be free from lumps
1 cup rice flour (galapong)
1 cup wheat flour
1 egg
1 tsp baking soda
1/2 cup water
1 tsp lye water (lihiya)
1 cup coconut milk
dash of salt
Oil for frying
Directions:
-In a small pan, prepare the syrup by boiling the coconut juice and the sugar together. As soon as it begins to thread, remove from fire, and set aside.
Peel and cut the bananas into 1 inch size.
In a semi-deep frying pan, heat oil (must be very hot)
Coat each banana piece with the prepared batter and deep fry until slightly brownish.
Pour the syrup on the banana balls upon serving.
