In Thailand local people adore something tasty, but they prefer not to take too sweet things. This variant is especially good when it’s hot, because after a spicy curry or soup, nobody wants a dessert in the European sense. And in general, Thai dessert is quite possible to have as a breakfast or dinner — it turns out quite nutritious and satisfying.
It is still good for moderate weather conditions. For example, in European countries it is rather difficult to find small bananas or their condition is too poor (they are not too ripe and sweet), so for roasting seems to be a perfect idea for them.
List of required products:
- 12 of not very ripe mini bananas;
- half a small coconut
- 1 cup of rice flour;
- 1/4 cup cornstarch or tapioca starch;
- 1/3 cup raw sesame seeds;
- sugar — 2-3 tbsp;
- 1 tbsp. salt;
- vegetable oil for deep-frying.
Begin to cook
- Peel the coconut from the brown peel with the help of the knife, used for cleaning the vegetables. Then grate the coconut on a fine grater.
- Mix rice flour and starch with sugar, salt, sesame and grated coconut.
- Gradually start to add water of the room temperature, carefully mixing so that there are no lumps in the result. You should get thick enough dough in order to keep it well on the pieces of bananas.
- Peel the bananas from the peel and cut each into 3-4 parts.
- In a wok or deep fryer, preheat the oil up to 160 ° C.
- Dip the pieces of bananas into the dough, let’s drain excess one and put the portions into hot oil. Fry until golden brown hint.
- Finished bananas are arranged on crumpled paper towels or in the sieve standing on them to get rid of the excess oil. Serve them hot.
By the way
In the same way, instead of bananas, you can fry thin slices of sweet potatoes or taro. In this case, the amount of sugar in the dough can be slightly increased.