Jemput-jemput Pisang

6 Oct

For the past two mornings, I have been making these sinful dollops of banana for breakfast. It’s so convenient how you can make the batter the night before, store it in the fridge and fry them in the morning. This is something that I came up with since no one can give me the exact measurements or ingredients. I only know for sure that an aunt uses palm sugar (gula melaka) and baking soda when she makes them. I kinda figured the rest on my own after much research.

So, here’s my rendition of jemput-jemput pisang that will go perfectly well with a cup of hot tea 🙂


  • A bunch of ripe bananas (I use pisang emas)
  • 1 1/2 cup plain flour
  • 150 gm palm sugar
  • 1 cup water
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt


Lightly mash the bananas in a mixing bowl. Add the flour, baking powder, baking soda and 1/4 teaspoon salt into the mixing bowl.

Heat the palm sugar with water in a small pot over medium heat. Once the palm sugar has dissolved, remove from heat and strain the liquid into the bowl. Mix well. If the batter tastes a bit too sweet, then add another 1/4 teaspoon salt.

Heat oil in a frying pan and drop a tablespoonful of batter into the hot oil and deep-fry in medium heat until golden brown.


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