Fusion Recipe: Oliebollen Pisang Goreng
Oliebollen Pisang Goreng merges the cozy, celebratory tradition of Dutch New Year’s doughnuts with the tropical comfort of Indonesian fried banana. Enclosing a core of sweet, caramelised banana chunks within a yeasted, golden-brown enriched dough, this treat creates a stunning contrast of textures. Fried to absolute perfection and finished with a fragrant dusting of cinnamon sugar alongside a rich palm sugar syrup drizzle, this fusion pastry bridges colonial history into an irresistible modern indulgence.
Ingredients
Dough & Banana Core
- 300g All-purpose flour
- 7g Active dry yeast
- 200ml Warm milk
- 1 Large egg
- 3 Ripe but firm Saba or Cavendish bananas
- 1 tbsp Butter for caramelising
- 1 tbsp Brown sugar & a pinch of cinnamon
Syrup & Finishing
- 150g Gula Melaka (Indonesian palm sugar)
- 50ml Water
- 1 Pandan leaf, knotted (optional)
- 1 tsp Ground cinnamon
- Vegetable oil for deep frying
- Confectioner's sugar for dusting
Instructions & Method
1. Prepare the Banana Core: Slice the bananas into thick chunks. Melt butter in a skillet, add brown sugar, cinnamon, and banana chunks, tossing gently for 3–4 minutes until lightly caramelised and tender. Set aside to cool.
2. Make the Yeasted Batter: In a large mixing bowl, combine flour, active dry yeast, warm milk, and the egg. Whisk into a smooth, thick batter. Cover and let rise in a warm place for 45–60 minutes until doubled in volume and bubbly.
3. Brew the Palm Sugar Syrup: In a small saucepan, combine the grated Gula Melaka, water, and knotted pandan leaf. Simmer over low heat for 8–10 minutes until reduced to a glossy, rich syrup. Strain and set aside.
4. Assemble the Fritters: Fold the cooled caramelised banana chunks gently into the risen dough, ensuring each piece is coated with the airy yeast batter.
5. Deep Fry to Golden Perfection: Heat vegetable oil to 170°C (340°F). Using an ice cream scoop or two spoons dipped in oil, carefully drop portions of the banana-filled dough into the hot oil. Fry for 5–6 minutes, turning occasionally until uniformly golden-brown and cooked through.
6. Finish and Serve: Drain the hot fritters on paper towels. Dust lightly with cinnamon sugar or powdered sugar, and serve immediately with a warm drizzle of palm sugar syrup.
Chef's Tips & Notes
- Banana Selection: Use firm, ripe bananas like Saba (traditional for pisang goreng) or firm Cavendish to prevent the centres from turning mushy during frying.
- Oil Temperature: Maintain a steady medium heat; if the oil is too hot, the outside will burn before the rich banana-filled centre heats through.
- Pandan Aroma: Simmering the palm sugar with a pandan leaf introduces an authentic, fragrant Southeast Asian depth to the sweet drizzle.
