Kueh Pisang or Chinese Banana and Cinnamon Pancakes
Delight your taste buds with Kueh Pisang, or Chinese Banana and Cinnamon Pancakes, a luscious fusion of tropical flavors and comforting spice. Made with ripe bananas, creamy coconut milk, and a hint of vanilla, these pancakes boast a tender, fluffy texture with a subtly sweet and aromatic cinnamon kick. The batter is quick and easy to prepare, blending mashed bananas with pantry staples to create a breakfast or dessert treat that’s as effortless as it is satisfying. Lightly fried to golden perfection, these pancakes are finished with a delicate dusting of powdered sugar, making them irresistibly inviting. Pair them with fresh banana slices, a drizzle of honey, or even more coconut milk for a truly indulgent experience. Perfect for brunch or a comforting snack, Kueh Pisang combines Asian-inspired ingredients with universal pancake appeal for a dish that's sure to become a family favorite.
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Recipe Information
Ingredients
- 3 medium-sized Ripe bananas
- 150 grams All-purpose flour
- 20 grams Cornstarch
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 180 ml Coconut milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil (for frying)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Peel the ripe bananas and mash them in a large bowl using a fork until smooth but slightly chunky.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, sugar, ground cinnamon, baking powder, and salt.
Add the egg, coconut milk, and vanilla extract to the mashed bananas. Whisk until well combined.
Slowly incorporate the dry ingredients into the banana mixture, stirring gently to form a smooth batter. Be careful not to overmix as it can toughen the pancakes.
Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil (about 1/2 teaspoon) to coat the surface.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes, until golden brown and set in the middle.
Repeat with the remaining batter, adding a bit more oil as necessary between batches.
Once all the pancakes are cooked, stack them on a serving plate and sift powdered sugar on top for garnish.
Serve warm with additional toppings of your choice, such as fresh banana slices, honey, or a drizzle of coconut milk.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 96.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 102 mg | 8% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
