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Kuih Kodok Recipe (Malaysian Fried Banana Fritters)

Kuih Kodok (Malaysian-style Fried Banana Snack)

After reading Princess Journals’ fried banana the other day, I knew that I just had to make some myself. While I like fried banana fritters or goreng pisang, I love kuih kodok. I do not know the best way to name kuih kodok in English, but they are basically bananas all mashed up with flour, eggs, sugar, and then deep fried. They are usually round in shape but with uneven surface, hence the name kodok, meaning toad in Malay language.

Kuih Kodok (Malaysian-style Fried Banana Snack)

If you look at my kuih kodok, they were not round in the slightest sense. Well, if anything, they were “disfigured” and came with various shapes and forms. (I like my kuih kodok slightly softer; I used lesser flour so the shapes were irregular.)

Kuih Kodok (Malaysian-style Fried Banana Snack)

In Malaysia, pisang awak (the ones with black seeds inside the flesh) is often used for kuih kodok. According to my late grandmother, pisang awak is the best banana for deep frying. I used regular Dole bananas commonly found in food stores and they turned out fantastic nonetheless…

If you are tired of banana bread or banana cakes, try this new recipe, ala Rasa Malaysia style.

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69 COMMENTS... read them below or add one

  1. Ben

    Hi Rasa Malaysia: I have never heard of kuih kodok before even though I practically spent my whole life in Malaysia. Where did you learn all these stuff?

    • perutbuncit

      Another name for kuih kodok is cekodok pisang. Yummy and as you can see very,very easy to make. It’s not necessary to add egg just make sure add more bananas and a pinch of salt so that they will be soft and fragrant.
      My nephew always dip his cekodok in sugar before eating them.

  2. msiagirl

    Oh yes! We had to make these at school in the Convent *grin*, I noticed when we made it with some kind of pisang, maybe pisang awak, it would have purple swirls and stripes in it. Who knows why? But it was attractive, fragrant and I ate all of mine before I went home. Yours looks delicious, of course!

  3. Claude-Olivier


    too Yummy !!!! I promise that I will test that as soon as possible! I don’t know if you like white dessert wines like Sauternes or others, but it could be a wonderful “mariage” !!! Bravo !!!


  4. Kenny Mah

    I’ve been left out in the blue as much as Ben. You mean all these years there’s been one more Malaysian delicacy I’ve yet to try? Betul-betul katak di bawah tempurung lah I! (No pun intended for those of you who read Malay.)

  5. Kok

    rasa malaysia,
    At first I thought it is banana fritter. Seems like this is an easy-to-make-kuih. I think this should be quite delicious too. hehe.

  6. aiyah nonya

    Hi ! Rasa Malaysia,

    In Malay it is knowned as Jemput-Jemput. The nonyas named it Kuih Kadok.
    It sure looks yummy. Makes me want to make a batch too.

  7. PrincessJournals

    im glad my pisang goreng makes u wanna make the jemput2. ;)

    in msia. the roadside seller usually use too much flour and banana flavoring rather than the real banana.sigh. thts why they dont taste tht good.

  8. chiaza

    Yup Kuih Kodok! One of my favourites too! Penangites call it kuih kodok and everytime I go back to penang, I’ll definitely visit the famous pisang goreng and kuih kodok stall near the Heng Ee school.

  9. tigerfish

    Did you use a kak po mold? Coz it really look like a toad in some angle :O ….*ribbit* *ribbit*
    I never heard or tried this before. Only tried goreng pisang .

  10. SPC

    This reminds me of my uni days (more accurately, nights) when we’d make this as a late-night snack after hours of studying (ahem!). :-) We’ll make them, then ‘jemput’ all the floor-mates to come share them!

  11. Anh

    I think all asian countries have a recipe for fried banana. And I think I have tasted the pisang awak banana, too. It is actually the only banana variety that I can eat “raw”. :D

  12. pablopabla

    Whan I was a kid, it took me some time to muster enough courage to eat the “toad” kueh because I really thought some bits of toad flesh was used :P

  13. Rasa Malaysia

    Ben – I am lucky because my late grandmother was a master in all kinds of kuih. She was selling kuih before. So growing up, I was exposed to a lot of kuih.

    BC – yeah, I think I remember you had a couple of banana recipes on your blog. :)

    Msiangirl – you are so right, I almost forgot about the purple veins in pisang awak. Somehow pisang awak does taste a lot better when fried compared to others.

    Claude – I do not know much about dessert wine. Will you send me a couple of bottles to go with this? :P

    Sourrain – yes, less flour more bananas.

    Unka – OK, less bananas more flour for you.

    Kenny – head over to a Malay kuih stall ASAP and ask for them. Hehe.

    Rosa – yeah, I was just testing out my Dole bananas and they turned out very well.

    Kok – yes, very easy and you can make it too.

    Aiyah Nyonya – thanks for telling me the Malay name. I have always known them as kuih kodok, probably because I came from a Nyonya family?

    Lucia – the good ones are really good. You should try the one near Heng Gee high school.

    Princess – betul ke? Flavoring? Ewww.

    • noooooooooooo, jemput-jemput and kuih kodok are two different things! jemput-jemput is basically flour with assorted ingredients like sliced chillies and/or sliced onions and/or anchovies. jemput-jemput is never -NEVER- with bananas. hahaha. some malay people call it cengkodok. my family call it cengkodok. i never knew why… maybe you should add some history titbits of these food? haha.

      • well, here in kelantan and terengganu, i might say, we don’t call it cekodok either. we call it jemput – applicable for both the one with banana and the other one with veggies. :)

  14. Sasi a.k.a Saz

    Sasi – i Love the idea of the sprinkle of icing sugar on it :). hey try adding gula melaka chips -its like choclate chips but only gula melaka malaysian style :) My dad always makes em for us :) Am gonna ask him to do it again . YOu Kuih Kodok looks great

    p.s i have my own rating system Hope you dont mind :)
    whereby 5* is MAX

    My rate : ****_

  15. Flower

    Beside jemput2 or kuih kodok, we Malay also call it cekodok. Many names and yet still the same. We used to have it for breakfast or for tea times. Here in Perth, I even make it for my kiddies lunch box. They like it hard but I like mine soft. I used normal banana because we didnt have any other banana. At one time banana was so expensive here, it was like gold. Luckily now the price has gone down

  16. melayudilondon

    Wahhhh sedapnya! I am such a fan of your blog but segan to leave message lah.

    Have you tried really ripe plantains for pisang goreng and cekodok? It is like pisang raja in Msia and you should only use it when the skin is black with ripeness.

  17. Susan

    I’ve had this one at a restaurant in Seattle and thought it was one of the most delicious desserts I’ve ever tasted. Oh, I’d love to try one of yours!

  18. PrincessJournals

    RM, yes. most of the sellers ‘tipu’ and use flavouring. not to mention lotsa baking powder. teruk kan?
    im gonna get me self some banana to make jemput2. ;)

  19. Monika Korngut

    That sounds so delicious and your pictures make me want to wish I could just reach out and have a bit :)

  20. Wandering Chopsticks

    I love fried bananas but I’d rather have them whole than mashed up. :P Too bad you missed the outing at Saigon Bistro, we had fried bananas with ice cream flambed for dessert. :)

  21. fatboybakes

    its called cekodok i think. you have a variety, cekodok pisang, udang, cempedak, anything really, that tickles your fancy. they are great easy to make snacks, sweet or savoury.

    i am shocked that so many malaysians have never heard of it…. sigh, this must the be coffee bean and haagen daz generation….heh heh.

    • Sita_Meena

      Yes we also call it cekodok, I’m only half malaysian and grew up in the UK but my mum always made these with over ripe bananas…mmm its one of my faves and now i want some!!!

  22. Tummythoz

    Never a fan of this. Why? Because don’t like the name ‘cekodok’ and how it usually looks like, esp when there’re black spots on them. Funny weird but true.

  23. bayi

    It’s been some time since I last had kuih kodok. Looking at your pics makes me long to taste some.

    Uneven shapes allows a larger surface area to be fried? Yep, less flour in in makes the taste better. I like it this way too.

  24. Ming_the_Merciless

    I don’t believe I’ve ever had this before. The only fried bananas I’ve had are pisang goreng and tostones (Puerto Rican smashed plantains that are deep fried).

    But it does resemble the banana fritters I’ve had in a Thai restaurant. They are small little nuggets and are serves on the side with a big scoup of coconut ice-cream.

  25. Brilynn

    I have never made or tasted banana fritters before but they always look so tasty. The problem is my fear of deep frying things… I’ll have to get over that one day.

  26. Rasa Malaysia

    Sasi – thanks for your 4 **** rating. An honor. :)

    Flower – thanks for telling me the Malay names. I learn so much from my readers…really!

    WMW – did you find them? Any luck? I think the flogger get-together food is better lah.

    MelayuinLondon – Jangan-lah segan, I love comments, so please leave me comments in the future. I have yet to try plantains. :)

    Susan – I know, fried banana is going gourmet these days showing up on the dessert menu in top restaurants. :)

    Princess – have you made your jemput jemput already? ;)

    Elmo – yeah, isn’t that too funny? I mean literally.

    Monika – haha. You can try making them, it’s very easy really. :)

    WC – ooooh, sounds like fun at Saigon Bistro.

    FBB – exactly, sigh, we are losing our most precious Malaysian kuih-muih to muffins and cup cakes. :(

    Tummy – The black spots are the seeds of the pisang awak. I am the opposite, I love picking out the black seeds from the kuih kodok. LOL!

    Bayi – yes, less flour is better.

    Ming – correct. Fried banane dessert is going global. :)

    Audrey – yes, the favorite tea time snack of our generation.

    Brilynn – try a deep fryer, you will get over the phobia. ;)

  27. Arisa Go

    i am not good in measurements when it comes to “cups”. how many grams is it for 1 cup?

    i am using your recipe as my first attempt in making kuih kodok. they are so yummy~!! =)

  28. Lagers tabberas

    If You use water with icecubes in the batter the result will be far more crispy than without – same process as for swedish waffels.
    Let the icecubes melt in the mixture while wipping. Then dip in the bananas and fry.

  29. Rasa Malaysia

    Arisa Go – You can use the measurement cup or you can just use the normal water cup as a reference. Cooking is about guestimate…I use my measurement cup for this recipe.

    I am glad that your creation turned out good. :)

    Lagers – thanks so much for your tip, I do not know about this ice water trick, I really appreciate it. :)

    Aria – yeah, fried banana is better. I tried friend plantain yesterday and somehow it just didn’t do it for me. ;)

  30. Rasa Malaysia

    Anonymous – In Penang, we call them kuih kodok, but it seems like they are also called jemput jemput, cekodok. Hope this helps.

  31. christine

    I love these! We have something similar here in the Philippines called maruya. I had this in Malaysia recently but didn’t know what they were called until now. :)

  32. mami kinoko

    Hi Rasa Malaysia,i foudn you thru Penang Hokkien Podcast. i must tell i really love your blog and very excited abt ur recipes. I am not good at Malaysian cooking, but wth ur recepes, it helps a lot. Thank you so much, and plc continue to share more. (^-^)

  33. Anonymous

    I just made these, but I burt some. The inside was runny, but maybe that was because I only had two bananas or two much water. Any tips?

  34. Anonymous

    I’d agree with the commentator who said that Americans would probably call this a banana fritter — particularly because of the mashed banana. I somehow missed this during my time in Malaysia as well, just seeing pisang goreng and roti pisang. Is it unique to Penang and northern Malaysia, maybe?

    As for the name “toad cake,” that’s a bit reminiscent of the English dish toad in the hole — basically Yorkshire pudding with bits of sausage playing the role of the toads. I first came across that dish in the Roald Dahl book, Danny Champion of the World and the book and toad in the hole remain family favorites — along with Kampung Boy of course.

    My favorite Malaysian sweet though is the pandan flavored pancake wrapped around coconut and gula melaka — but I can’t remember what it was called or find whether you have a recipe for it here. Anybody know what I mean?

    Mat Saleh

  35. Muhammad Zulhilmi

    Never heard anyone call it Kuih Kodok before. It’s always been Cekodok or Jemput Pisang. Tastes more like banana than Pisang Goreng =)

    To Mat Saleh: The ‘pandan flavored pancake’ you were mentioning is called Kuih Ketayap/Dadar.

  36. purple

    this is one of my fav teatime/supper snack. i call it cengkodok pisang hehe. i like it to be a liiiiitle hard and with a sprinkle of salt..ooh Yummy!
    and i like the bigger type of cengkodok too where they put soda bicarb or something in it :P

  37. Anonymous

    Thanks for the recipe. I made it tonight for iftaar. My husband and I find it a bit too doughy and not sweet enough, perhaps the organic banana that I used are not that sweet in U.S. I will use less flour and add a bit more sugar if I were to make it again next time.

  38. May

    Hi, the flour you use, isit all purpose flour? Does it work with cornflour?coz i currently have cornflour available and i miss pisang gorenggg!!!!!!1

  39. Anonymous

    Oh my. I am very surprised this recipe can be found all over Southeast Asia. Here in the Philippines, we call these fritters “Maruya,” but we don’t mash the bananas, we slice them instead. Then we sprinkle sugar on top.

    Interesting. :-)

  40. Autumn

    I tried this tonight, but the inside wasn’t soft/mushy at all! It was just like a big hunk of dough. Any ideas what went wrong?

  41. Sneh

    These look so yummy. I believe I sampled these in the basement food court of a mall in East Coast, Singapore. I cant wait to make these at home now :-)

  42. Hey, just want to share,one secret ingredient if you want the cekocok/Kuih kodok round in shape, just put like a teaspoon or so of baking powder, it will puff and get rounder. And also if you want harder texture mix some tepung beras. Learned it from my mum.

  43. LSK

    A little bit of MILO (chocolate beverages) can be added as it will give some “umph” in the kuih kodok. For your recipe here just add 3 teaspoon full will do and don’t forget some baking powder.

  44. Hi, I just tried it. Same as Autumn, it wasn’t soft and mushy inside. Very doughy and tasted more of flour than banana. Also, how much water did you add inside? I used 1/3 of your portion for everything and added less than 100ml water and it was very “battery” and totally unable to be moulded into any shape. Just flat as can be.

  45. Oreena

    I love cokodok, thats what my family calls them.. I like them soft but not flat looking, maybe a bit rounder in shape, and slightly dark brown in colour (We fry them a little longer). I would always take like one or two handsful of cokodok in a bowl and have it while watching tv.. Yet I still want more! Crazy isnt it? A cokodok maniac haha.. Your photos makes my mouth water already..

  46. freegoldfree

    Thank you so much for the recipe.My turn out great,Not to mushy if you add more flour ,I add salt to the recipe and i smash the banana up before i add the flour and the sugar and other stuff,I also add cut banana to it so it will have chucks of banana.My mom use to make it for me when i was a kid after school.So it bring ms joy to eat them again,In Singapore we called it jemput jemput in my house and Pisang Goreng is fry banana with a batter and fry-ed as well .Any ways thank you

  47. Ping

    Thanks for the recipe Rasa Malaysia, I added 1 teaspoon baking power according to Nina and some Milo according to LSK,they turn out really yummy, thank you for sharing Nina and LSK !

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