Dish

Roti pisang

Roti pisang is made from a simple dough of flour, sugar, yeast, and water that is kneaded until smooth and then left to rise for several hours. The dough is then rolled out into thin rounds and filled with sliced bananas. The bread is then fried in hot oil until it is golden brown and crispy on the outside, and soft and fluffy on the inside.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Bread› Flatbread

Origins and history

Roti pisang is a popular snack in Malaysia and is often sold by street vendors and in markets. It is believed to have been introduced by Chinese immigrants, and has since become a part of Malaysian cuisine.

Dietary considerations

Roti pisang is not suitable for those with gluten intolerance or celiac disease as it contains wheat flour. It can be made vegetarian or vegan by using plant-based fillings.

Variations

There are many variations of roti pisang, with different fillings and ingredients. Some popular options include chocolate and nuts, cheese and sugar, and peanut butter and jelly.

Presentation and garnishing

Roti pisang is typically served on a paper plate or napkin, with a drizzle of condensed milk or chocolate sauce. It can be garnished with fresh fruit or a sprinkle of powdered sugar.

Tips & Tricks

To make the perfect roti pisang, be sure to use ripe bananas and roll the dough out thinly and evenly. Fry the bread in hot oil until it is golden brown and crispy on the outside, and soft and fluffy on the inside.