Vegan Molen Lilit
Discover the irresistible charm of Vegan Molen Lilit, a scrumptious plant-based twist on the classic Indonesian treat. This recipe features ripe bananas coated in a fragrant medley of turmeric, ground coriander, garlic, and optional red chili, all wrapped in a tender homemade dough. Perfectly crisp and golden after frying, these bite-sized delights are infused with zesty lime juice and fresh cilantro for a harmonious burst of flavor. Perfect as a snack or dessert, Vegan Molen Lilit combines comforting sweetness with bold, aromatic spices. With simple ingredients and a quick prep time, this recipe is a must-try for fans of vegan comfort food and Southeast Asian cuisine!
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Recipe Information
Ingredients
- 4 pieces Bananas (ripe, firm)
- 200 grams All-purpose flour
- 50 grams Coconut oil
- 100 milliliters Water
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Ground coriander
- 2 cloves Garlic (minced)
- 1 piece Red chili (finely chopped, optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 teaspoons Freshly squeezed lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 50 milliliters Plant-based milk
- 500 milliliters Vegetable oil (for frying)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the water while mixing until a pliable dough forms. Knead the dough for 5 minutes until smooth and set aside to rest.
Peel the bananas and cut each into 3 equal parts.
In a small pan, heat coconut oil over medium heat. Add turmeric powder, ground coriander, minced garlic, and red chili. Sauté for 2 minutes until fragrant.
Add the banana pieces to the pan and gently coat them with the spice mixture. Season with a pinch of salt and black pepper. Cook for another 2 minutes, then remove from heat.
Preheat the vegetable oil in a deep frying pan over medium heat.
Divide the dough into equal portions (about 8-10 pieces). Roll each portion into a thin rectangle using a rolling pin.
Place one piece of cooked banana onto each piece of dough and sprinkle with lime juice and chopped cilantro.
Roll the dough around the banana, sealing the edges with a bit of plant-based milk to ensure it stays intact during frying.
Once the oil is hot (about 170°C or 340°F), carefully lower the wrapped bananas into the oil. Fry until golden brown and crispy, which should take about 3-4 minutes.
Remove the Molen Lilit from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
Serve warm as a delightful snack or dessert.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 15.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 500 mg | 11% | |
*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.
