In a large bowl combine
Rice Flour (1/2 cup)
Corn Starch (1/4 cup)
Baking Powder (1 tsp)
Sugar (1 tsp)
Salt (1/2 tsp)
Slowly drizzle the
Water (1/2 cup)
into the dry ingredients, about 1 Tbsp at a time, while whisking until you get the consistency of pancake batter.
Cooking Oil (as needed)
in a wok or frying pan to approximately 325 degrees F (160 degrees C).
in the batter. When the oil is ready, carefully place the bananas in the oil and fry them in small batches till golden brown.
Remove the bananas from the wok with a spider skimmer. Place on paper towels to absorb the excess oil, or on a cooling rack.
Serve while still warm as a dessert alongside vanilla ice cream and a drizzle of chocolate syrup or with a cup of Teh Tarik, coffee, or Milo.