Make the pisang goreng batter by mixing the rice flour, all purpose flour, baking powder, sugar and salt in a medium bowl.

Add the water, and mix with a wooden spoon, squashing any odd lump, but don't worry too much about it, as they'll fall apart by the time you're ready to get frying.

Heat the oil, in a wok, deep frying pan or a deep saucepan on medium-high heat. The oil needs to be at least 5cm/2" deep, so that the bananas won't stick to the base. If that happens your batter may pull away from the banana when you turn it over.To know if the oil is hot enough, dip a dry wooden utensil in and if you see lots of tiny bubbles immediately hugging the utensil, it's hot enough.No need for thermometers.As shown in the video, if you want to, use a small saucepan to fry your bananas. This allows you to "waste" less oil, as it's not healthy to keep re using the same oil. Be sure to slice your bananas smaller, as in the video at 1:07.

While the oil is heating up, peel and slice your bananas in half. If using plantains like me, quarter them. Or even slice them into 5-6 pieces diagonally. See video.

When the oil is hot enough, stir the batter. Then dip each slice of banana in the batter and carefully lower it into the hot oil. Don't burn your fingers.Don't overcrowd your wok, do it in 2 batches, if necessary.Fry the bananas until they are a golden brown colour, turning them over halfway. It doesn't take long, just about 1 - 1½ minutes each side.

When done, take them out with a slotted spoon and place on a plate lined with 3 layers of kitchen paper, to absorb excess oil.Do the second batch. Because of the baking powder, you'll find your oil foaming during the second batch. Nothing to worry about, but be careful if using a small pan, it may boil over.Serve while still hot or warm. Be careful, as the banana inside will be be piping hot.