Masterclass Session 10

Melt-in-your-Mouth Moments

Goreng Pisang Parfait

Chef: Chef Mohamed Al-Matin

After stints at Restaurant Andre (Andre Chiang), Noma (Rene Redzepi), Black Star Pastry (Christopher The), Zumbo (Adriano Zumbo) and QUAY (Peter Gilmore), the talented Chef Mohamed Al-Matin is back in Sunny Singapore after 2 years as Pastry Sous Chef at Noma.

Host: Rosalyn Lee

Rosalyn Lee, aka Rozz, has helmed several prominent morning and evening timeslots on Singapore radio over the course of her 14 year radio career. 

class has ended.


Amongst the many much-loved sweet treats we are familiar with, the Goreng Pisang stands out as an iconic treat that both young and old enjoy. In this cookalong class with Chef Mohamed Al-Matin, learn how to assemble a specially developed goreng pisang dessert that you can make at home too!  







Matin’s Goreng Pisang Parfait Recipe

140ml full cream milk

25g whipping cream 

2g vanilla bean paste 

1g fine salt

40g sugar

120g mashed ripe pisang rajah banana flesh

40g sugar
90g egg yolks

6g gelatine powder
30g water

240g Whipping cream

Makes 5-6pcs fried ‘bananas’

  1. 1
    Hydrate gelatine with water
  2. 2
    Bring first four ingredient to boil and set aside
  3. 3
    With 40g of sugar, make a dry caramel
  4. 4
    Deglaze caramel with heated milk mixture, making sure all caramel is dissolved
  5. 5
    Blend caramel milk with bananas using stick blender
  6. 6
    Whisk egg yolks and sugar together
  7. 7
    Boil caramel-banana milk, temper yolk-sugar mix and cook to 82 degrees celcius.
  8. 8
    Add gelatine to melt and transfer to a bowl to cool over ice bath
  9. 9
    Let completely set, then whisk smooth till no lumps
  10. 10
    Using a piping bag with a 1.5cm opening, pipe 2cmx8cm tubes on a silicon mat and freeze solid, about 4 hours.
  11. 11
    When frozen, combine two tubes into one and bend to a banana shape


200g Very ripe Pisang Berangang (Ang Bak Chio)
10g brown sugar
2g gelatine powder
12g water

  1. 1
    Hydrate gelatine in water
  2. 2
    Melt hydrated gelatine in brown sugar
  3. 3
    Blend with ang bak chio flesh



100g Rice Flour
15g plain flour
15g custard powder
4g salt
3g baking powder
1g baking soda
15g canola oil
120g water
30g milk
2g vanilla extract

  1. 1
    Combine dry ingredients first, then add wet ingredients and combine thoroughly


150g sugar
15g glucose
15g honey
50g water

150g whipping cream
2g vanilla bean paste
2g fine salt

  1. 1
    Boil cream and vanilla and set aside
  2. 2
    Bring firsts 4 ingredients to a boil at 180C, and deglaze with warm cream
  3. 3
    Transfer to a bowl or container, add water and fine salt and cool down
  4. 4
    Can be chilled or used at room temperature

5g Macadamias, toasted and chopped

5g Almonds skin-on, toasted and chopped

Icing sugar for dusting
to coat

Actimalt powder for dusting to garnish

  1. 1
    Once you have made your ‘bananas’ with the ice cream base, roll them in breadcrumbs for an even layer, then freeze for at least 4 hours or overnight. 
  2. 2
    Coat the bananas in the goreng pisang batter and fry at 180 degrees celcius for 45 seconds to 1 minute.
  3. 3
    Lightly pat dry with paper towels to remove excess oil
  4. 4
    Dust with icing sugar and actimalt powder, serve with salted caramel sauce and nuts on the side.