Snacks & Nibbles
Pisang Sale Gulung Aroma Rum (Sweet Rum-Scented Rolled Banana Fritters) – Sweet, Crispy, and Addictively Fragrant
Prep
20 min
Cook
15 min
Servings
4
Level
Easy
Pisang arome is a legendary snack from Indonesian night markets — sweet bananas rolled in thin spring roll wrappers, then fried until crispy, with an irresistible signature rum essence aroma. This simple treat has a crispy outside and soft, sweet inside, perfect as an afternoon tea companion or a snack for kids' lunchboxes. The secret lies in the banana rum essence, which gives it that unforgettable, distinctive aroma and flavor.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 ripe kepok bananas or horn bananas (pisang tanduk), sliced thin lengthwise
- 16 sheets ready-made spring roll wrappers, medium size
- 60 grams granulated sugar
- 1 tsp banana rum essence (non-alcoholic banana/rum flavoring)
- 2 tbsp all-purpose flour
- 3 tbsp water
- 500 ml cooking oil
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Peel the bananas and slice lengthwise into 2-3 thin pieces to fit the size of the spring roll wrappers. Sprinkle the bananas with granulated sugar and fine salt, toss to coat, and let sit for 5 minutes so the sugar dissolves slightly and soaks in.
- 2 Drizzle the banana rum essence over the sugared bananas, stir gently until evenly coated and fragrant.
- 3 Make a flour glue by mixing the all-purpose flour and water into a thick, lump-free paste.
- 4 Take one sheet of spring roll wrapper, place a piece of banana at one end, roll it up while folding in both sides like folding a spring roll, then brush a little flour glue on the final edge to seal it so it doesn't open while frying.
- 5 Repeat the rolling process until all the bananas and wrappers are used up.
- 6 Heat the cooking oil in a pan over medium heat for 3-4 minutes until really hot (test by dropping in a bit of batter — if bubbles form immediately, it's ready).
- 7 Fry the pisang arome in the hot oil over medium heat, not too crowded so they cook evenly, flipping occasionally for 4-5 minutes until golden brown and crispy and firm.
- 8 Remove and drain on a wire rack or paper towels so excess oil drips off and the wrapper stays crispy, not soggy.
- 9 Let rest for 2-3 minutes before serving so the banana filling isn't too hot when you bite into it.
💡 Tips
• Choose bananas that are ripe but still a bit firm, such as kepok or horn bananas, so they don't turn mushy when fried.
• Make sure the rolls are tightly wrapped and the ends are well sealed with the flour glue so oil doesn't seep into the filling.
• Fry over medium heat only, not high, so the wrapper cooks evenly all the way through without burning on the outside.
• Banana rum essence can be found at baking supply stores — this is what creates the signature aroma of pisang arome without any alcohol content.
📊 Nutrition Facts / serving
210
Calories (kcal)
3 g
Protein
9 g
Fat
30 g
Carbs
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