Ingredients
3 green bananas, peeled and grated (230g/about 8 ounces after peeling)
1 egg lightly beaten
1/2 teaspoon salt
1/2 cup oil
Spiced applesauce, (applesauce mixed with Adobo sauce)
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
Mugwort powder for green tteok — traditional herbal rice cakes
Concentrated pandan flavor — cakes, custard, ice cream, coconut rice
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
Mugwort powder for green tteok — traditional herbal rice cakes
Concentrated pandan flavor — cakes, custard, ice cream, coconut rice
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When peeling green bananas oil your hands or were gloves to prevent staining of your hands. Peel with a knife like you would peel potatoes; make sure you get all the peels off. Keep peeled bananas in a bowl with water. Grate bananas on large holes of a box grater. Put grated bananas in a mixing bowl add egg and salt. Mix until blended. Heat oil in a large frying pan over a medium heat, using lightly oiled 1/4 measuring cup measure banana mixture and place into a frying pan; flatten slightly with a back of a measuring cup. Make 3 latkes at a tame. Fry 3 minutes on each side or until lightly brown and drain on paper towel. Repeat procedure. Serve with spiced applesauce.