why make this recipe
Kodok Cake, or Malaysian mashed banana fritters, is quick and simple. It uses ripe bananas and a few pantry items. You can cook it for a snack, breakfast, or to share with friends. If you like sweet banana dishes, try a similar easy idea like banana whole wheat pancakes for another simple banana treat.
introduction
This kodok cake is soft on the inside and crisp outside. You mix mashed bananas with flour, egg, and a little sugar. Then you fry spoonfuls until they turn golden. The recipe needs no special tools and uses common ingredients. It cooks fast and smells great while frying.
how to make Kodok Cake (Malaysian Mashed Banana Fritters)
Follow the ingredients and directions below. Work with ripe bananas for the best taste and sweet flavor.
Ingredients :
3 bananas (dole, peeled), 1/2 cup all-purpose flour, 1 egg, 1/2 tablespoon sugar (or to taste), oil (for deep frying)
Directions :
In a large bowl, mash the bananas with the back of a fork until small chunks form. Add the flour, egg, and sugar, and mix all the ingredients well to form a batter.
Heat a frying pan and add enough cooking oil for deep frying. Once the oil is heated, drop a spoonful of batter into the frying pan, shaping it into a somewhat round form. Deep-fry the fritters until golden brown.
Remove the fritters using a strainer and drain them on paper towels. Serve warm.
how to serve Kodok Cake (Malaysian Mashed Banana Fritters)
Serve warm on a plate. They taste good plain or with a light dusting of powdered sugar. For a larger meal, serve with savory main dishes like cilantro lime roasted chicken with creamy mashed potatoes to balance sweet and savory flavors.
how to store Kodok Cake (Malaysian Mashed Banana Fritters)
Cool the fritters completely before storing. Keep them in an airtight container in the fridge for up to 2 days. To reheat, warm them in a low oven or a toaster oven so they stay crisp. Avoid microwaving, which makes them soft.
tips to make Kodok Cake (Malaysian Mashed Banana Fritters)
- Use very ripe bananas for more banana flavor and natural sweetness.
- Do not overmix the batter; small chunks of banana make a nice texture.
- Heat the oil well but not smoking; medium-high heat gives a golden crust without burning.
- Fry in small batches so the oil temperature stays steady.
- For a side idea or a menu mix, see a simple potato side like the cheesy smashed potatoes recipe.
variation (if any)
- Add a pinch of cinnamon or nutmeg for warm spice.
- Stir in a few chopped nuts or raisins for extra texture.
- Make smaller drops for bite-size fritters or larger ones for a more cake-like snack.
- For a crispier coating, add 1–2 tablespoons of rice flour to the batter.
FAQs
Q: Can I use overripe bananas?
A: Yes. Overripe bananas work best. They mash easily and taste sweet.
Q: Do I need to add baking powder?
A: No. This recipe does not need baking powder. The egg helps bind the batter.
Q: Can I bake these instead of frying?
A: You can bake them on a greased tray at 180°C (350°F) for about 12–15 minutes, but they will not be as crispy.
Q: How do I know the oil is hot enough?
A: Drop a small bit of batter in the oil. If it sizzles and rises slowly, the oil is ready.
Q: Can I make the batter ahead?
A: You can mix it a short time ahead, but banana browning and texture change over long waits. Fry soon after mixing for best results.
Conclusion
For more background and a similar traditional take on this snack, see this detailed post about the same fritter: Kuih Kodok (Mashed Banana Fritters) – Roti n Rice.
Kodok Cake
Ingredients
Method
- In a large bowl, mash the bananas with the back of a fork until small chunks form.
- Add the flour, egg, and sugar, and mix all the ingredients well to form a batter.
- Heat a frying pan and add enough cooking oil for deep frying.
- Once the oil is heated, drop a spoonful of batter into the frying pan, shaping it into a somewhat round form.
- Remove the fritters using a strainer and drain them on paper towels.