Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls)

Crispy balls made with over ripened banana,flour and sugar fried till golden brown.

Dhara Shah
Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls)
218 ratings.

Jemput-Jemput, also called Cekodok is a traditional Malaysian fritter snack in Brunei, Indonesia, Malaysia and Singapore that is made with flour and then fried. It is usually round in shape and tends to vary in size. Here have added sesame seeds which adds an extra crunch in every bite! You could serve them in breakfast or evening snacks. If you have overripe banana and don't know what to do with them, don't fret! This recipe is for you, it’s really very easy and quick!

Serve Cekodok/Jemput-Jemput Pisang in Breakfast or as a tea time snack with a hot cup of Masala Tea

If you like this recipe, you can also try other Vegan recipes such as

  1. Vegan Hot Chocolate Recipe
  2. Spicy Vegan Falafel Wrap Recipe
  3. Vegan Cashew Mayonnaise Recipe

Cuisine: Malaysian
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 2 Ripe Bananas , mashed
  • 1 cup All Purpose Flour (Maida)
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt , (optional)
  • 1 teaspoon Sugar
  • 1 tablespoon Sesame seeds (Til seeds)

How to make Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls)

  1. To begin making the Cekodok/Jemput-Jemput Pisang recipe, in a mixing bowl, add all the ingredients except oil and knead it well.

  2. Now rest the dough for 1 hour. After an hour, make balls from the dough.

  3. Now heat the wok with enough oil to deep fry. Fry the banana balls until they become golden brown.

  4. Remove from the heat and serve it with hot tea in breakfast or evening snacks!

  5. Serve Cekodok/Jemput-Jemput Pisang in Breakfast or as a tea time snack with a hot cup of Masala Tea.

Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls) is part of the The East Asian Recipe Contest With FreshMenu

Dhara Shah

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Last Modified On Wednesday, 03 May 2017 10:07
     
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