Recipe by NcMysteryShopper
This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe.
Top Review by mamadelogan
I love having these when I am at a Thai restaurant with coconut ice cream. I have found this same recipe online; however, I noticed you didnâ€™t post the addition of 1/2tsp of baking powder which I used. I too couldnâ€™t find tapioca flour at my Asian market so I used tapioca starch which I have read is pretty similar. I used 1/4 cup of brown sugar and used only 1cup of coconut milk instead of the water for added flavor. The thickness of the batter was perfect with only one cup. I would suggest starting with 3/4 of a cup and going from there. Make sure the oil is hot but not too hot or your batter will burn before the inside is cooked. My husband and I really enjoyed these, thanks for posting.
- 3⁄4 cup rice flour
- 1⁄4 cup tapioca flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1⁄2 cup shredded coconut
- 1 1⁄4 cups water
- 10 bananas
- 3 cups oil (for frying)
Directions See How It's Made
- In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
- Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
- Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
- Serve with Coconut Ice Cream (vanilla ice cream with honey will do if coconut ice cream is not available).