Indonesian-Malaysian crispy fried banana (Pisang goreng)

1. Peel the plantains and cut them in half lengthways, then once more across (or score them into a fan).

2. Mix the rice flour, tapioca starch, baking powder, sugar and salt, then gradually add enough cold water to make a thick, pancake-like batter.

3. Heat the oil in a deep pan or wok to 175-180 °C.

4. Dip the banana pieces one at a time into the batter and let the excess drip off.

5. Fry in small batches, turning, for 3-4 minutes until golden and crisp, then drain on kitchen paper.

6. Serve warm on their own, with a little palm sugar syrup or a scoop of vanilla ice cream.

Tip: The favourite street sweet of Indonesia and Malaysia, enjoyed with afternoon tea or coffee. The rice flour and tapioca starch give the special crunch; if you can't find plantains, use firm, not overripe bananas.