From the recipe collection
P’lil with Coconut
A coconut-enriched variation of P’lil: ripe saba banana dough shaped into small pieces and fried until golden with a tender centre.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 16 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Steam the saba until fully tender, peel, and let surface moisture evaporate for 5 minutes.
- Mash while warm until smooth, then fold in grated coconut, brown sugar, salt, and cardamom if using.
- Add rice flour gradually until the mixture is soft but can hold a small oval or flattened round without spreading.
- Cover and rest 10 minutes so the flour absorbs banana moisture.
- Heat 4–5 cm oil to about 165–170°C. Shape the dough with lightly oiled hands and fry a single tester.
- If the tester breaks, mix in 1 tablespoon more rice flour; if dense, add 1 tablespoon mashed banana. Fry the rest in small batches until golden and cooked through.
- Drain on a rack and sprinkle with toasted coconut. Serve warm.
