If at all possible, use small fragrant bananas (finger bananas)

•SERVES FOUR-SIX.
3 cups/'12 oz rice/lour
1 cup/8 fl oz water
1/2 cup/ 12 oz unsweetened grated coconut
3 Tbs plain (all-purpose) flour
3 Tbs sugar
2 Tbs sesame seeds
2 tsp baking powder
1 tsp salt
approx. 6 cups/48 fl oz/ peanut or corn oil for deep-frying
1 lb. small, slightly green bananas, quartered

Place all ingredients, except the bananas, in a mixing bowl and mix thoroughly.

Heat the oil in a wok or deep pan to about 325°F to 350°F
Dip the banana pieces into the coconut batter and then deep-fry until golden brown but not dark, about 3 minutes. Turn over and cook for 2 more minutes. Take out with a slotted spoon and drain on kitchen paper (paper towel).

Enjoy!

Note*
Rice flour can be found in most Asian markets as well as in bulk in stores such as Whole Foods. Rice flour is sometimes referred to as rice powder. Rice flour is made from white raw rice which is finely milled. I also like to use rice flour as a thickener instead of cornstarch due to it’s non-flavour. It is especially good in cream soups and sauces.