Indonesian Pisang Coklat (Banana Chocolate Lumpia)

In my Filipino-Style Beef Lumpia post, I mentioned the idea of putting banana and chocolate inside the crispy wrappers. Banana lumpia in itself is a classic Filipino dessert (and one that I grew up having as a special treat!). However, when you add some melted chocolate to the mix, that’s when you get the Indonesian delicacy that is Pisang Coklat.

Pisang Coklat involves flavors that are already familiar to the Western palate, but they’re just packaged in a new way! These fall under the category of gorengan, or Indonesian fritters, and you can find them anywhere you can buy snacks there.

When serving these, they’re honestly fantastic by themselves. If you want to go a step further, try serving these with your favorite ice cream! Drizzle some chocolate sauce over that, and you’ve got an unbelievably decadent dessert!

Indonesian Pisang Coklat (Banana Chocolate Lumpia)

6 bananas, quartered

1/3 cup brown sugar (or more as needed)

24 egg roll wrappers

1 cup chocolate chips

1/4 cup oil for frying

Toss the bananas in the brown sugar until evenly coated. Lay an egg roll wrapper out in a diamond shape, place a banana quarter about 1 inch away from the lower corner of the wrapper, and pour about 2 tsp of the chocolate chips at the arched part of the banana. Fold the bottom corner up towards the top corner, then roll it back slightly to pack the filling tightly. Fold the side corners together, dab the top corner with water, then roll the egg roll up to the top corner and seal. Repeat until all the wrappers are filled.

Pour the oil into a large sauté pan, and place on medium-high heat. Once hot, place 5-6 lumpia in the pan at a time. Cook and occasionally turning for about 5 minutes, until evenly golden brown. Remove from the pan, let drain slightly, and serve immediately.

Makes 24.


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