Indonesian Pisang Coklat

Indonesian • Vegetarian

140

kcal

3.2g

Protein

36g

Carbs

8.5g

Fat

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How to Make Indonesian Pisang Coklat (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Indonesian Pisang Coklat, locally known as 'Pisang Coklat', is a beloved snack that has found its way into the vibrant tapestry of Malaysian multicultural cuisine. Originating from Indonesia, this treat features ripe bananas wrapped in a thin pastry, filled with rich, dark chocolate, and pan-fried until golden. In Malaysia, it’s commonly enjoyed at pasar malam (night markets) and festive gatherings, where the aroma of caramelized pisang (banana) and coklat (chocolate) fills the air. Its popularity in Malaysia highlights the nation’s fondness for tropical fruits, especially pisang, which grows abundantly across the archipelago. This snack is not only delicious but also simple to prepare, making it a staple for teatime, family get-togethers, and as a sweet finish to a meal. With a crispy exterior and gooey, chocolatey center, Pisang Coklat offers a delightful contrast in textures and flavors, appealing to both the young and old. In this healthy version, we use minimal oil and opt for quality dark chocolate to create a treat that’s both satisfying and mindful of your wellness goals.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 2 pieces per serving)

2 medium Ripe banana (pisang raja or pisang emas) (peeled and halved)
4 sheets Spring roll pastry (kulit popia) (8x8 inches, thawed)
40g Dark chocolate (70% cacao, chopped)
1 tablespoon Coconut oil (or light cooking oil)
1 small Pandan leaf (finely sliced, optional for aroma) - optional
1 teaspoon Sesame seeds (for garnish) - optional
1 Egg white (for sealing (use water for vegan))
1/2 teaspoon Stevia or monk fruit sweetener (optional, for extra sweetness) - optional

Instructions

1
Prepare the bananas by peeling and slicing each banana in half lengthwise. If using pandan leaf, sprinkle a few strips on the banana for added aroma.
3 minutes
Choose ripe but firm bananas for the best texture.
2
Lay out one sheet of spring roll pastry (kulit popia) on a clean surface. Place half a banana and a portion of dark chocolate at one end of the sheet.
2 minutes
Do not overfill to prevent bursting during cooking.
3
Fold the sides of the pastry over the filling and roll tightly. Seal the edge with a little egg white or water. Repeat with the remaining bananas.
5 minutes
Ensure a tight roll to keep the chocolate from leaking out.
4
Heat coconut oil in a non-stick pan over medium heat. Place the wrapped bananas seam-side down and cook until golden brown, about 3-4 minutes per side.
8 minutes
Pan-fry instead of deep-frying for a lighter version.

Why This Dish is Healthy

By pan-frying instead of deep-frying, and by using dark chocolate with less sugar, this Pisang Coklat recipe is lower in calories and healthier fats. The natural sweetness from ripe bananas reduces the need for added sugar, while the option to use stevia or monk fruit sweetener further aligns with a health-conscious lifestyle. This snack is a smart choice for those seeking a guilt-free treat in Malaysian cuisine.

This healthy version of Indonesian Pisang Coklat uses minimal coconut oil to reduce saturated fat while maintaining a deliciously crisp texture. Bananas provide dietary fiber, potassium, and vitamin C, supporting heart and digestive health. Dark chocolate is rich in antioxidants and magnesium, which are beneficial for cardiovascular well-being. The use of spring roll pastry keeps the carbohydrate content reasonable, making this snack suitable for calorie-conscious individuals.

Pro Tips

💡Tip 1: Freeze the wrapped Pisang Coklat before cooking for extra crispiness.
💡Tip 2: Add a touch of cinnamon for a fragrant boost.
💡Tip 3: Use pisang raja or pisang emas for authentic Malaysian flavor.

Storage & Serving

Store leftover Pisang Coklat in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate and reheat in an oven or air fryer to restore crispiness.

Best served: Breakfast or Lunch