Cekodok/Kuih Kodok Pisang

Oh how I miss home! It’s Ramadhan month this time of the year back in Malaysia and I have been craving for Malay Kuih-Muih. Kuih is termed as little cakes/snacks/bites (-muih is just the plural form of kuih). There are no specific time of the day when kuih-muih is served, but normally people have it during tea time in the afternoon between lunch and dinner (as dinner time is always very late back there). On another note, during Ramadhan month there will be aplenty of roadside or night market stalls selling kuih-muih for the Muslims to break from fasting. I love going to the night market and look at the endless spree of kuih-muih and couldn’t decide what to get. I have a few favourites which I normally love and one of them is Cekodok/Kuih Kodok Pisang. It is made from mashed Pisang aka Banana with flour batter and deep fried. Simple yet delicious and quick to dissappear too!

Recipes adapted from Cherry on a Cake.


  • 3 very ripe bananas (any range, I used Cavendish)
  • 65 gm white sugar
  • 4 Tablespoon of plain white flour
  • 3 teaspoon of rice flour
  • 1/4 teaspoon of salt
  • Oil for deep frying


  1. Peel the bananas and put the flesh in a bowl and mash with fork/hands.
  2. Mix mashed bananas and sugar with a wooden spoon. Stir in both flours and salt until combined.
  3. Heat enough oil for deep frying in a pot. When hot or approx. 180 C, use a round/soup spoon to drop the batter in by spoonfuls. Let fry for about two minutes after which time the fritters would lightly golden, puff up and loosen slightly from the bottom of the pot. Agitate it a little so that it releases completely from the bottom of the pot and turn over to brown the other side. When the fritters are a deeper golden colour, lift out and drain on two layers of kitchen paper to absorb excess oil.
  4. Continue to fry the remaining batter in the similar method.

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