Crispy, sweet, and subtly tangy, candied green bananas offer a unique and addictive treat. Unlike their ripe counterparts, green bananas boast a firmer texture that holds up beautifully during the candying process, resulting in a delightful crunch with every bite. This traditional Filipino snack, often enjoyed as a kakanin, provides a delicious balance of sweetness and a hint of the banana's natural tartness. They’re surprisingly easy to make, a perfect snack for any occasion, or a fun addition to your next dessert platter.
These delectable treats are incredibly versatile; enjoy them straight from the pan, add them to your favorite yogurt parfait, or crumble them over ice cream for an extra burst of flavor. Ready to transform ordinary green bananas into extraordinary candy? Let's dive into the simple, step-by-step process outlined below.
Tools Needed
- Grater
- Mixing bowl
- Frying pan
- Chopsticks
- Spatula
- Draining basket
- Airtight jar or container
Ingredients
- Green bananas (raw, slightly yellow inside): 2 kg
- Lemon: 1 (large)
- Salt: 1 tablespoon
- Flour: 1/3 cup
- Tapioca starch: 1/3 cup
- Granulated sugar: 1 cup
- Baking powder: 1 teaspoon (optional)
- Water: 2-3 cups
- Ginger (optional): a little
Step-by-Step Instructions
Step 1. Prepare the Bananas and Batter
- Soak the bananas in a mixture of water, lemon juice, and salt for about 10 minutes to reduce astringency.
- In a bowl, mix together flour, tapioca starch, sugar, baking powder (if using), and water until dissolved.
- Grate the bananas and soak them in the batter for 10 minutes.
Step 2. Fry the Bananas
- Heat oil in a frying pan over low heat. Test if it's ready by checking if it bubbles around chopsticks.
- Add the grated bananas to the hot oil. Do not stir immediately; let them float to the surface.
- Once separated, gently press down the bananas with a spatula to ensure even cooking and crispiness.
- Continuously stir and fry the bananas until they are golden brown. Maintain medium-low heat.
Step 3. Drain and Cool
- Remove the bananas from the oil and place them in a draining basket to remove excess oil.
- Let the bananas cool completely. Once cool, they will become crispier.
Step 4. Store and Enjoy
- Store the cooled candied bananas in an airtight container for up to a month.
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Tips
- For a sweeter treat, add more sugar to the batter or sprinkle extra sugar on the fried bananas.
- Use raw bananas, but slightly yellow inside for best results. Red bananas are also a good option.
- Adding a bit of crushed ginger to the batter enhances the aroma.
Nutrition
- Calories: 1600-1800
- Fat: 1-2g
- Carbs: 400-450g
- Protein: 5-7g
FAQs
1. Can I use ripe bananas instead of green bananas?
No, ripe bananas are too soft and will likely become mushy during the candying process. Green bananas are essential for achieving the desired crispy texture.
2. How long do the candied green bananas last?
Store them in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. They'll stay crispy longest if stored properly.
So there you have it – a simple yet rewarding recipe for crispy candied green bananas, perfect for snacking or sharing during Tet celebrations. Enjoy the satisfying crunch and sweet-tart flavor of this traditional treat. Happy cooking!