Kuih Kodok
While I like Malaysian goreng pisang, I love kuih kodok, or Malaysian fried mashed banana fritters.
Kuih kodok are basically overripe bananas, all mashed up and mix with flour, sugar, and deep fried to golden nuggets.
They are usually round in shape but with uneven surface, hence the name kodok, meaning toad in Malay language.
My Late Mother’s Kuih Kodok Recipe
While authentic kuih kodok recipe doesn’t call for eggs, my recipe include an egg.
This is my personal preference and it’s no way authentic.
You may omit the egg in the recipe if you want to make traditional Malay-style kuih kodok.
What Banana To Use?
In Malaysia, pisang awak (with black seeds inside the bananas) are 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 the United States and they turned out fantastic.
If you are in Malaysia, please use pisang awak if you can find them.
How Many Calories Per Serving?
This recipe is only 191 calories per serving.
What Dishes To Serve with this Recipe?
Kuih kodok is served as an afternoon snack. For a Malaysian-style afternoon tea, I recommend the following recipes.
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Kuih Kodok (Malaysian Mashed Banana Fritters)
Kuih kodok is Malaysian fried mashed banana fritter. This homemade recipe is easy to make, with a twist to make the kuih kodok especially soft, crispy and delicious!
Ingredients
- 3 Dole (12 oz. / 340 g) bananas, peeled
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 tablespoon sugar or to taste
- Oil, for deep frying
Instructions
- In a big bowl, mash the bananas with the back of a fork until small chunks form. Add the flour, egg and sugar. Mix all the ingredients well to form a batter.
- Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, drop a spoonful of batter into the frying pan. Try to "shape" the batter so it's somewhat round. Deep fry the fritters until golden brown.
- Remove the fritters using a strainer. Drain on paper towels. Serve warm.
Notes
This kuih kodok recipe is not authentic because I added an egg, which is my late mother's recipe. Omit the egg if you want traditional Malay kuih kodok. I personally love the addition of an egg in the batter.
If you are in Malaysia, please use pisang awak if you can find it.
Nutrition Information
Yield
4 peopleServing Size
1Amount Per Serving Calories 191Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 47mgSodium 19mgCarbohydrates 34gFiber 3gSugar 12gProtein 4g
Jim Gordon
Malay Banana Bread…Who knew…It’s kike a Street Candy I had in Sà i Gòn 40 years ago…Funny how the tongue doesn’t forget…Bet you can’t eat just one……?
Veenas
A Very Yummy Wonderful Recipe !!! WOW Nice Photos to See. I’ll Definitely Try it. Thank You For Sharing.
JoyceK
Oh Bea! This was such a simple and easy recipe; and SO delicious!! It’s hard to eat just one serving!! I now have an easy use for my very ripe bananas, and will be making this often! I love it! Thank you for your family recipe!
Rasa Malaysia
Thanks Joyce, I know, I love these kuih kodok, too. :)
Mary
You know what I think would make a great addition to the batter? Add just a little glutenous (sweet) rice flour to the regular flour. It would make the fritters puff up so nicely!
Rasa Malaysia
Hi Mary, thanks. Glutinous rice flor will make the fritters chewy though.
Anonymous
How long until golden brown? Also what temperature shhould the pan be?
Rasa Malaysia
It will take a few minutes. It doesn’t matter about the temperature of the pan, just deep-fry in hot oil.
Glortia Prichard
Best advise for deep frying is the oil needs to be above 300F degrees as if the oil is not hot enough, the deep fried food will be soggy, meaning greasy and definitely won’t taste good. Draining will not help once the dough has sucked up the grease.
Aileen Toh
You shd add a pinch of salt as well. I usually exclude the sugar because i use overripe bananas which are always sweet.
Anonymous
How long does it take until golden brown? Also what tempurature does the pan need to be?
Carl Melnyk
The day we tried this the clouds parted and the sun shone down upon our famished faces, the taste experience is heavenly
Rina
Is it possible to use other kind of flour to make it gluten free? Like almond, buckwheat or brown rice flour?
Rasa Malaysia
Sorry but I am not sure.
Rebecca Raymond
Hi, do you mean plain flour?
Rasa Malaysia
Yes!
Ling
Hi, can I use all purpose flour for this?
Rasa Malaysia
Yes.
shut
no
K Newlin
I am trying this for the first time but it sure looks like what my mom used to make and smells good too especially when the Pinang is super ripe,
My only question is … can we bake it instead of frying it so it’s healthier? For those who want to jaga badan.
Audrey Wong
Pan fry?
Sue
I think you mean one half cup of flour and one half tablespoon of sugar not one and a balf cups and and one and a half tablespoons of sugar?
We just made it and it was far too doughy and sweet. Confusingly written I think.
Rasa Malaysia
Hi Sue, the recipe says: 1/2 cup flour, 1/2 tablespoon sugar, the sugar is very little. I think the ingredients and quantities are listed out very clearly and there shouldn’t be any confusion.