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Kuih Kodok Recipe (Malaysian Fried Banana Fritters)
April 24th, 2007Recipes, Eating Light, Recipes, Malaysian Recipes, Recipes69 Comments
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.
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.)
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.
(Click Page 2 for the Kuih Kodok Recipe)
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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. :-)
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?
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 :-)
Can I substitute the plain flour with wholemeal flour instead?
Hi Joe – I am not sure what wholemeal flour is composed of, sorry I can’t advise on you this.
Unbelievable. I love this so much but have not seen its recipe before. Thanks.
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.
Nina – thanks for your tips and secret! I appreciate it.
Pingback:Fried Bananas : Banana Fritters | Macheesmo
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.
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.
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..
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
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 !