Crispy Honey Banana Rolls with Creamy Custard Cream by Deylaila Effendey

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 3 – 4

4 ripe bananas (use pisang kapok), cut into half lengthwise

2 jack fruits, sliced thinly

8 popiah skins

8 tbsps honey

Salt to taste

2 cups oil for deep-frying

2 tbsps raw sugar

1/2 cup F&N Evaporated Milk

1 tsp vanilla essence

1 tbsp custard powder, stirred into 1 cup water

1. Lay a halved banana, 3 slices of jack fruit on a popiah skin. Add a pinch of salt, drizzle 1 tbsp honey over. Fold in sides of popiah skin and roll up. Use the rest of the ingredients until you have eight rolls

2. Heat oil in pan over a medium fire. When hot, deep-fry rolls, in batches, till golden brown. Cool and set aside. Discard oil in pan

3. In a clean pan, add raw sugar and stir over a low fire until it melts. Stir F&N Evaporated Milk and vanilla essence into the custard mixture. Pour into the melted sugar in the pan and slowly bring to a boil

4. Pour hot custard cream mixture on banana and serve. Or serve custard cream mixture on the side