Goreng Pisang With Rum-Infused Cream

• 4 bananas
• 34 cup plain flour
• 14 cup rice flour
• 1 pinch baking powder
• cold water
• oil (for frying)
• 60 ml whipping cream
• 1 -2 teaspoon rum
• 2 tablespoons cocoa powder

1. mix flours together, and add in enough cold water to form a thick batter.
2. stir until smooth, then pour batter thourh a sieve to remove any lumps.
3. heat a wok with enough oil for deep-frying.
4. while the oil is heating, peeled and sliced the bananas diagonally into ovals.
5. coat them in the batter and deep-fry until they are golden.
6. place on a kitchen paper to drain away excess oil.
7. use an electric mixer to whip up the cream in a bowl.
8. halfway through beating, fold in the rum.
9. whip cream till stiff peaks form.
10. place banana on plate, top with dollops of whipped cream and sieve over with a little cocoa powder.
11. serve immediately.

bananas, flour, rice flour, baking powder, cold water, oil, whipping cream, rum, cocoa powder

Taken from www.food.com/recipe/goreng-pisang-with-rum-infused-cream-224239 (may not work)