← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g very ripe bananas (peeled weight)
• 3 tbsp Sugar
• ⅛ tsp Salt
• ½ tsp Bicarbonate of soda
• 170 g plain flour
• 2 tbsp grated coconut (optional)
• oil, for frying

Method

1. Mash the bananas with the sugar, salt and baking soda until almost smooth.
2. Stir in the flour and coconut (if using) until you have a thick, sticky batter that holds its shape on a spoon. Add a little more flour if the bananas were very wet.
3. Heat 3 cm of oil in a wok to 170°C (340°F). Drop in spoonfuls of batter, using a second spoon to push them off, a few at a time.
4. Fry for 3–4 min, turning, until puffed and deep golden brown. Drain on kitchen paper and eat warm.

Tips

• The blacker the banana skins, the sweeter and softer the cekodok.
• Contains wheat. If the oil is too hot, the outside browns before the middle cooks; keep it at a steady medium.

Sources

Written in our own words after cross-checking these recipes:

Singaporean Malaysian Recipes MyKitchen101en Seasaltwithfood