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Kerepek Pisang Bergula
Makan Tengah Hari • Malaysia
How to Make Kerepek Pisang Bergula (Traditional & Healthy Version)
Kerepek Pisang Bergula is a beloved Malaysian snack that celebrates the vibrant multicultural cuisine of the region. Originating from the heart of Malaysia, this dish features thinly sliced pisang (banana) that is lightly fried and coated with a delicate layer of gula (sugar). Traditionally enjoyed during lunch or as a midday treat, Kerepek Pisang Bergula is popular among Malaysians of all backgrounds, especially during festive occasions and family gatherings. Its sweet, crispy texture makes it irresistible, while the subtle use of local ingredients like pisang awak or pisang tanduk adds a unique Malaysian flair. The snack is a testament to Malaysia’s rich agricultural heritage, utilizing locally grown bananas that are abundant in the tropical climate. Often prepared in kampung (villages), Kerepek Pisang Bergula embodies the spirit of sharing and togetherness. The recipe has been adapted over generations to suit modern, health-conscious preferences while retaining its authentic flavor. It’s a wonderful option for anyone looking to enjoy a vegetarian Malaysian lunch that is both satisfying and light.
Bahan-bahan(untuk 1 small bowl (approx. 40g of kerepek per serving))
- 3 medium Pisang awak or pisang tanduk (ripe but firm) (local Malaysian banana varieties)
- 2 tablespoons Gula pasir (granulated sugar) (Malaysian cane sugar)
- 1 cup Minyak kelapa (coconut oil) (for frying; healthier alternative to palm oil)
- 1 leaf Pandan leaf (optional, for aroma) - pilihan
- 1/4 teaspoon Garam halus (fine salt) (to balance sweetness)
- 1 bowl Air sejuk (cold water) (for soaking banana slices)
- 1/2 teaspoon Lemon juice (optional, to prevent oxidation) - pilihan
Arahan
- 1
Peel pisang awak or pisang tanduk and slice thinly using a mandolin or sharp knife. Aim for uniform slices for even frying.
5 minutes
Uniform slices ensure crispiness and prevent uneven cooking.
- 2
Soak banana slices in cold water mixed with lemon juice for 5 minutes to remove excess starch and prevent browning.
5 minutes
This helps maintain a bright color and crisp texture.
- 3
Drain and pat dry banana slices thoroughly using paper towels.
3 minutes
Dry slices fry faster and absorb less oil.
- 4
Heat minyak kelapa in a wok. Add pandan leaf for extra fragrance. Test oil temperature by dropping a slice—if it bubbles, it’s ready.
2 minutes
Pandan leaf gives a uniquely Malaysian aroma.
Kenapa hidangan ini sihat
This healthy version of Kerepek Pisang Bergula uses coconut oil instead of traditional palm oil, reducing saturated fat content. The recipe calls for only a light sugar coating, cutting down on excess calories. Bananas are naturally low in fat and high in fiber, making this snack filling yet light. It’s a great alternative to processed snacks, supporting a balanced Malaysian vegetarian diet.
Kerepek Pisang Bergula is a vegetarian snack rich in potassium, vitamin B6, and dietary fiber from bananas. Using coconut oil provides healthy fats, while limiting sugar and salt keeps sodium and added sugars low. Pandan leaf adds antioxidants and aroma without calories. Moderation is key due to frying, but this recipe uses minimal oil for a lighter result. No gluten or dairy makes it suitable for those with sensitivities.
Petua
- 💡Tip 1: Use firm bananas for best texture.
- 💡Tip 2: Fry in small batches for even crispiness.
- 💡Tip 3: Sprinkle sugar while chips are hot for perfect coating.
Penyimpanan & hidangan
Store cooled kerepek in an airtight container for up to 1 week. Keep away from humidity to maintain crispiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
