Cara membuat
- Kocok kedua tepung, baking powder, gula, garam, dan kayu manis.
- Tambahkan air es secara bertahap, sambil dikocok, hingga didapatkan adonan kental.
- Celupkan tiap pisang ke dalam adonan, biarkan kelebihannya menetes.
- Panaskan minyak hingga 180 derajat Celsius dalam wajan dalam atau wok berat.
- Goreng pisang 3 menit per sisi hingga keemasan tua.
- Tiriskan. Taburi gula halus. Sajikan panas bersama teh.
Common questions
Can Cucur Pisang be made ahead?
Cucur Pisang is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is Cucur Pisang spicy?
Cucur Pisang as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Cucur Pisang vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Cucur Pisang to make at home?
Cucur Pisang is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can Cucur Pisang be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Cucur pisang adalah pisang goreng khas Brunei - umum di seluruh Asia Tenggara dalam bentuk yang sedikit berbeda. Versi Brunei menggunakan pisang saba dan adonan yang sedikit kurang manis. Dijual dari kios pasar sore.
