Bánh Chuối Chiên

Fried banana cake is an extremely familiar and rustic dish for Vietnamese people. Fried banana cake has a sweet taste, dipped in a little spicy chili sauce, and it’s beyond delicious. Let’s learn how to make long-lasting crispy fried banana cakes with the Culinary Library.

100g rice flour
150g flour
15g lion powder
2g baking powder
1g vanilla
40g sesame
50g coconut milk
5g salt
400g filtered water.

Step 1: Mix powder
You mix all the ingredients well until they blend together. Then wrap the dough in plastic wrap and put it in the refrigerator to let the dough rise for 20 minutes. During this time, you proceed to process the bananas.
Step 2: Prepare bananas
Peel the porcelain bananas, then cut them in half. Next, use a large knife to gently press the bananas to flatten them slightly. Do not press too hard as this will cause the bananas to fall apart and not be able to fry.
Step 3: Fry bananas
You put the pan on the stove, then add cooking oil to the pan and wait for it to boil at 160 degrees Celsius. Next, put each banana piece dipped in the flour mixture so that the flour evenly covers the outside of the banana piece.
When the banana cake turns yellow, take it out on a tray and let it rest for 5 to 10 minutes. Next, fry the cake a second time at a temperature of about 160-170 degrees Celsius. Then turn up the heat and fry for another 1-2 minutes, then remove to a tray to drain the oil.
Step 4: Finished product
After you’ve fried all the bananas and the cake has absorbed some of the oil, take the cake out onto a plate and you can enjoy it. The cake is best eaten when it’s still hot!