1 bunch cooking bananas such as pisang abu, pisang raja or pisang awak
Oil for deep frying
In a small mixing bowl, combine the rice and plain flours, sugar, salt and sesame seeds. Stir in the water to make smooth batter.
Peel bananas and cut into halves lengthwise. Heat oil in a wok or saucepan over medium heat. (Oil should be about 4 cm deep.) When hot, dip the bananas into the batter and slip them into the hot oil. Fry a few pieces at a time until golden brown on one side and then turn over to brown the other.
Carefully remove from the oil as they cook and drain on absorbent paper. Serve warm.