Cekodok Pisang

Malaysian • Vegetarian

110

kcal

3.5g

Protein

38g

Carbs

Fat

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How to Make Cekodok Pisang (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Cekodok Pisang is a beloved Malaysian snack, cherished for its crispy exterior and soft, fluffy banana-filled center. Originating from kampung kitchens across Malaysia, this traditional delicacy is made with ripe pisang (bananas), wheat flour, and a hint of sugar, resulting in bite-sized fritters enjoyed throughout the day. Often found at pasar malam (night markets) and family gatherings, Cekodok Pisang symbolizes the multicultural diversity of Malaysian cuisine, blending local ingredients and simple cooking techniques passed down through generations. The taste of Cekodok Pisang is distinctly Malaysian, with the natural sweetness of pisang combined with aromatic hints of pandan and the nutty flavor of coconut. This health-conscious version utilizes less sugar and minimal oil, making it suitable for those tracking calories and seeking a lighter snack option. Whether served for breakfast or as an afternoon treat, Cekodok Pisang is a testament to Malaysia’s vibrant food heritage, offering comfort and nostalgia in every bite.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 5-6 cekodok per serving)

2 large Ripe pisang (bananas) (Use local pisang emas or pisang berangan)
3/4 cup Wheat flour (Tepung gandum)
1/2 tsp Baking powder (To help fluffiness)
2 tbsp Fine sugar (Gula halus, adjust to taste)
1/8 tsp Salt (A pinch for balance)
2 tbsp Grated coconut (Optional, for texture) - optional
1 tbsp Pandan leaf juice (Air daun pandan, for aroma) - optional
2-3 tbsp Water (As needed for batter consistency)
For shallow frying Neutral oil (Such as minyak jagung (corn oil))

Instructions

1
Peel and mash the ripe pisang in a large bowl until smooth but slightly chunky.
3 minutes
Use very ripe bananas for maximum sweetness and aroma.
2
Add sugar, salt, and pandan juice (if using) to the mashed bananas. Mix well.
2 minutes
Mix until the sugar dissolves for even sweetness.
3
Sift wheat flour and baking powder together. Gradually fold into the banana mixture.
4 minutes
Do not overmix; a few lumps are fine for a tender texture.
4
Stir in grated coconut if using. Adjust batter thickness with water – it should be thick but spoonable.
2 minutes
Test with a spoon; batter should drop but hold shape.

Why This Dish is Healthy

This healthier take on Cekodok Pisang uses minimal oil and limits added sugar, making it ideal for calorie tracking and a balanced diet. The use of ripe bananas adds natural sweetness, reducing the need for extra sugar, and the optional inclusion of grated coconut and pandan introduces extra nutrients. It’s a vegetarian, fiber-rich snack that is both satisfying and nourishing.

Cekodok Pisang is naturally rich in potassium, vitamin B6, and dietary fiber thanks to the bananas. Using less sugar and shallow frying reduces calorie content and saturated fat, making this snack suitable for weight management. Incorporating grated coconut adds healthy fats and minerals like manganese. The use of pandan leaf juice provides antioxidants, while wheat flour offers complex carbohydrates for lasting energy.

Pro Tips

💡Tip 1: Use pisang emas or pisang berangan for authentic flavor and texture.
💡Tip 2: Add a touch of pandan juice for a traditional Malaysian aroma.
💡Tip 3: Bake or air fry for a lower calorie option without sacrificing taste.

Storage & Serving

Store leftover cekodok in an airtight container at room temperature for up to 1 day. Reheat in the oven or air fryer to crisp up before serving. For longer storage, refrigerate and reheat as needed.

Best served: Breakfast or Lunch