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1⅔
cups (200g) glutinous rice flour
120g finely shredded unsweetened dried
coconut
100g sugar
2 teaspoons salt
1¾ cups (460g) coconut milk
25g white sesame seeds
Canola, vegetable, or other neutral oil
for deep-frying
16 baby bananas
Vanilla ice cream, to serve
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Method:
Put the flour, coconut, sugar, salt,
coconut milk and half the sesame seeds in a mixing bowl and whisk
until smooth. Set aside to rest for an hour. When ready to
fry, fill a medium saucepan with oil to a depth of 3 inches and heat
the bananas, generously coat with the batter, lower gently into the
oil, and fry, turning once, until golden brown, about 4 minutes total.
Drain on paper towels and sprinkle with some of the remaining sesame
seeds. Cook the remaining bananas in batches; do not crowd the
pan. Serve warm, with the ice cream, if desired.
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