One of the most cherished aspects of my high school years back in Jakarta was the “tradition” of walking home with my friend while having laughter-filled conversations about the day’s adventures—and making a regular pitstop at our favorite food shop.
This spot was no ordinary place. It was a cozy tiny house where the owner (the Aunty and Uncle) turned their garage into a haven for homemade Indonesian food and snacks. Back then, in our neighborhood, this small food stall gained popularity for its delicious offerings and for the genuine kindness and generosity of the Aunty and Uncle, especially towards us, the students 😊.
The menu was a delicious lineup of classic Indonesian food, including my favorites, Soto Betawi, Rawon, and Soto Ayam. Moreover, one snack that always captivates my taste buds is their version of an Indonesian street snack called Piscok, short for Pisang Coklat or Deep-Fried Chocolate Banana Wrap.
Piscok is a common, simple, delightful Indonesian street snack made from ripe bananas, chocolate sprinkles, and chocolate condensed milk. The mixture is carefully cased in a spring roll wrapper and deep-fried to golden perfection. The Aunty and Uncle took it further by drizzling extra caramel sauce on top, allowing it to slightly harden, creating an additional layer of crunch and delightful roasted caramel flavor.
What made this place even more special to students like me back in those days was its affordability, catering perfectly to students’ limited budgets. Recalling those days of enjoying Piscok at Aunty and Uncle’s stall recently prompted me to embark on the “nostalgic journey.” I decided to recreate my version of Piscok as a culinary experiment and a remedy for my longing for Piscok 😊.
Ingredients
- 4 Ripe Bananas, sliced thin like matchsticks
- Spring roll sheets
- Nutella or chocolate spread
- Mini Semi-Sweet Chocolate Chips
- Vegetable Oil
- 1 Egg, beaten
Instructions
- Prepare all ingredients, including slicing the bananas into thin matchstick shapes.
- Spread one spring roll sheet on a flat surface, put 3-4 sliced bananas on top of the sheet (closer to the bottom part of the wrapper), add ½ tsp of Nutella, and top it with some the chocolate chips (add according to your preference).
- Fold and wrap your spring rolls (similar to wrapping burritos). Fold both the sheet’s horizontal sides inwards and roll the wrapper vertically till the end to make an envelope-like wrap. Apply the beaten egg mixtures to seal the roll. Follow similar instructions to make the rest of your spring rolls.
- Instead of deep-frying the chocolate banana rolls, this recipe opts for baking the banana chocolate rolls in a conventional oven at 400 F for 5-10 minutes (until crispy and golden color). Put your uncooked banana chocolate wraps on the oven tray and baking parchment paper. Brush all sides of the uncooked wraps with vegetable oil or melted vegan butter. Bake the wraps.
- Enjoy your Piscok Snacks!
