I ❤️ these little bananas (aka pang jio). They are so full of flavor without the overpowering banana smell. The peel is very thin and the flesh firm and sweet. The best time to eat it is when the skin looks spotted like it’s gonna rot. However, it never fails to surprise and impress me when I peel it and it’s perfect! Firm, not mushy, and oh so sweet and tasty.
Pang Jio even has its own doppelganger. I used to buy the wrong one and wonder why they sometimes taste like potatoes. Then I found out from a friend that there is a look-alike. Don’t get the one with the pointy ends. These, the ends are quite rounded. The pointy end ones are just plain bland.
One can only get this type of bananas from the wet market. I have never seen it at the supermarket before. Only its look-alike.
We love banana fritters aka jemput pisang. One can only get jemput pisang at Malay food stalls. They are usually the size of a fist and full of flour. I like it chock full bananas of course. And smaller, one-bite size. Best!
Banana Fritters aka Jemput Pisang
100 g self raising flour
120-150 g bananas (mashed coarsely)
3 Tbsp sugar
pinch of salt
Peanut oil for deep frying
Cinnamon sugar for dusting (optional)
Mix everything together except the cinnamon sugar. Heat up the oil. Drop spoonfuls of batter into the hot oil and deep fry for a few minutes until batter is cooked through. Dust with cinnamon sugar if you like.
I’m not very good at deep frying, so these didn’t look so pretty. But then beauty is only skin deep. heheh.