Pisang goreng, a beloved Malaysian street food, coats banana in a coconut-flecked batter and crisps it in the airfryer instead of a deep fryer. It comes together with just a handful of ingredients and only a few minutes of cooking.
Mix the rice flour, sugar, grated coconut and salt in a bowl, then gradually add the cold water to make a runny batter.
Dip the halved bananas into the batter and let the excess drip off.
Place the bananas in the airfryer basket and cook at medium heat until golden and crisp.
Use bananas that aren't overripe, since very ripe ones can fall apart during cooking. Space the pieces out in the airfryer basket so they don't touch, or they won't crisp evenly.
Pirinç unu yerine buğday unu kullanmayı düşündüm ama çocuğumda hafif buğday hassasiyeti var, bu yüzden tarifte pirinç unu tercih edilmesi benim için değerliydi; yine de hamur biraz ince kalınca muzlar airfryer'da tam çıtırlaşmadı.
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