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- 2 sweet plantains or 6 namwa bananas (see note)
- ⅓ cup shredded coconut, dried, fresh, or frozen (see note)
- ¾ cup rice flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- 1 ½ Tbsp white sesame seeds, toasted
- ⅓ cup of water
- oil for frying
- In a medium-sized mixing bowl, combine rice flour, sugar, toasted sesame seeds, salt, baking powder and shredded coconut. Add water and stir until well combined.
- If using plantains, peel and cut them crosswise into 3 equal sections, then slice each section horizontally into 4 pieces. If using namwa bananas, peel and cut lengthwise into ¼-inch thick pieces.
- Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). Dip the bananas into the batter and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350℉ (175℃). When done, let drain on paper towel or a rack. Note: Based on your first batch, you can decide if you want a thicker or thinner coating by adding more flour or water.
- Let bananas cool for several minutes before serving and the coating will crisp up once cooled.
- Serve as soon as they are cool and crisp.
- Choose plantains whose skins have turned at least 60% black so they will be sweet (the more black on the skin, the sweeter the plantain). If using namwa bananas, choose ones that are almost ripe—mostly yellow with a hint of green. In Thailand, we also fry taro and sweet potato in this batter, which make for delicious savoury snacks!
- If using dried shredded coconut, make sure it is unsweetened, and mix with 2 Tbsp (30ml) of hot water for 10-15 minutes to rehydrate before using.