Skip to main content

Cekodok Pisang Istimewa

Cekodok Pisang, or Jemput-Jemput Pisang is another popular street-snack in Malaysia. It is a deep-fried snack made with mashed banana and flour. For this recipe, I added some grated coconut cooked in palm sugar in the batter. You can find the coconut recipe here. Alternatively, you can replace it with freshly grated coconut or desiccated coconut and adjust the sweetness with some sugar. 

Cekodok Pisang Istimewa/Deep-Fried Banana Balls


6 (520 grams) Bananas
½ tsp Sea Salt
120 grams All-Purpose Flour
½ tsp Baking Soda
50 grams Grated Coconut (cooked in palm sugar) or Fresh/Desiccated
6 to 7 Tbsp Coconut Milk


Mash the bananas. Then add the salt, baking soda, flour, grated coconut, and coconut milk. Combine well and set the batter aside for 1/2 an hour.

Heat the oil over moderate heat. Scoop some batter with a spoon and deep-fry the batter until golden brown. Drain on paper towel. Serve warm or at room temperature.

Makes 24 Cekodok Pisang/Banana Fritters

Note: If using freshly grated or desiccated coconut, you might need to add extra coconut milk and some sugar to sweeten the batter.


  1. favourite kueh during minum petang in Malaysia. I have attempted cekodok before ( but never used baking soda - wonder what difference does it make! I will try your recipe and see :D Thanks for sharing!

  2. nice all your video!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W