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.
These were good, like S./Central American fried bananas, but chewy. The batter gets crisp, but rice flour gets INCREDIBLY sticky. :) Don't pull these out before they are good and GOLDEN with little bits of BROWN - otherwise you have inedible glop. Ask me how I know. :) Thanks for posting a yummy dessert for my Thai dinner. Made for ZWT4.
This was GREAT. I used almond flour instead of tapioca since I couldn't find any at my local market. This gave it a delightfully nutty flavor that really complimented the coconut well. To make the recipe "healthier", I didn't deep fry - I just browned/crisped a bit in enough olive oil to coat the bottom of my wok. Served with almond and pecan soy ice cream. LOVELY.
Not enough stars for this one! It tastes like a cross between a churro, sesame ball, and bananas foster. My batter came out thin so I added some extra rice flour and tapicoca. I could not find tapioca flour anywhere so i used tapioca starch which I found at an asian market. I served it with a small scoop of frozen low-fat whipped topping, because it is what I had on hand and sprinkled the top with toasted coconut. You won't be disappointed with this one!