The Art of Cekodok Pisang

If I was to list down the things I’m stupid at, making cekodok pisang will top the list together with driving, singing and ironing clothes. Oh. Counting money too.

But, hey, not anymore!

Today, I successfully made good cekodok pisang. *puffs out*

Excuse the black ones. My husband insisted cekodok pisang should look just like that; crunchy on the outside, soft in the inside.

But no sticking on the pan yaww.

My previous cekodok pisang usually was a huge mess. I had to resort to asking my FB friends on how to make cekodok pisang. Embarrassing, I know. But a mother has to make cekodok pisang.

My friends on FB had been so supportive, giving out tips and golden recipes. Together with that, I googled out the art of deep-frying and found out a few things.


When you deep-fry something, the starch part of the food undergoes chemical reaction (can’t remember what) to form a hard crust to block oil from penetrating into the food. It is of utmost important to have this crust to form within the shortest time after putting the food in the fryer to avoid your fried food from getting soggy. For that to happen, ensure that oil temperature is high enough to trigger the reaction before you put your food in.


Moisture is number one enemy of deep-frying. But you are making cekodok pisang(!) how can your batter be not wet? Yes, no way. But you can avoid adding water into the batter. You can also avoid ingredients that retains moisture. For example, sugar and egg. The whole moisture retention trick I learned when I was experimenting with soft oat cookies vs crispy oat cookies. Also, it may help to keep your batter in the fridge to lose a bit more moisture.


Cekodok should be swimming in the oil! Dude, I never knew this fact until Ida pointed it out. I always put just enough oil, it was simply impossible for them to swim. Skin-dipping only can.

Armed with this three in mind, I whipped up a batch of batter. Two pisang (cavendish I think it is. I’m bad at pisang the way I’m bad at fish) mashed and mixed with flour (this I did not measure). Add in salt, because I love salty cekodok pisang, and baking powder to make it good-looking. I heated up my wok well because according to my husband, the guy who worked at kedai tomyam taught him so (duh) and added a huge amount of oil to make sure the cekodok pisang could swim. Boy, I can’t remember the time I used that much of oil. I forgot about refrigerating the batter, so the first batch fried was not ‘dried’. They are the light-colored ones. While waiting for the first batch to be done, I refrigerated the batter; they are the darker ones. But both tasted good and most importantly, they did not stick!

So there. It’s a bit too complicated for cekodok pisang, but hey isn’t it just like me to complicate everything?

*crosses out cekodok pisang from stupid list*

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