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Pisang Berangans are small to medium-sized bananas, averaging 10 to 18 centimeters in length, and have an angular, straight to slightly curved, oblong shape. The fruits grow in upright bunches, and each bunch contains between 12 to 20 bananas. The peel is smooth, ripening from green to yellow when mature, and as the peel continues to age, it may develop a slight orange hue with black spots and markings. Underneath the semi-thick peel, the ivory to cream-colored flesh is firm with a somewhat starchy, dense consistency, softening as it ripens. Pisang Berangans are best consumed when fully ripe and bear a unique sweet and sour, tropical flavor with subtle acidity.
Seasons/Availability
Pisang Berangans are available year-round in Malaysia.
Current Facts
Pisang Berangans, botanically classified as Musa paradisiaca, are a Malaysian banana variety belonging to the Musaceae family. The semi-sweet banana is one of the most popular varieties in Malaysia, primarily consumed as a dessert cultivar, and is also known as Ang Bak Chio in Hokkien, a language traditionally from China that is also spoken in Singapore. In combination with the cavendish banana, Pisang Berangans account for approximately half of the banana plants grown and produced in Malaysia. In the modern-day, the well-known variety has recently been struggling against diseases such as fusarium wilt. The Malaysian government is closely partnering with scientists to breed new hybrid varieties from some of Malaysia’s most famous banana cultivars, including Pisang Berangans, in an effort to maintain consistent production for local use and international export.
Nutritional Value
Pisang Berangans are a good source of potassium to balance fluid levels within the body, fiber to stimulate the digestive tract, and vitamin C to strengthen the immune system while reducing inflammation. The bananas are also a source of folic acid to assist in creating new red blood cells and contain lower amounts of magnesium, calcium, and phosphorus.
Applications
Pisang Berangans have a balanced, sweet and sour flavor well suited for both fresh and cooked applications such as frying and baking. The bananas are primarily consumed straight, out-of-hand as a snack or dessert, or the flesh can be sliced and used as a topping for banana splits. Pisang Berangans can also be blended into smoothies and used to flavor ice cream. Beyond fresh applications, Pisang Berangans are frequently sliced and fried, known as pisang goreng, and are sold as popular street food in Malaysia. The banana variety holds its shape well after cooking and develops a crisp exterior with a soft interior. Pisang goreng is often consumed as an afternoon snack or dessert, and new variations of the dish include grated cheese, sprinkles, or chocolate sauce as a topping over the fried bananas. Pisang Berangans can also be caramelized in butter, baked into banana cakes, muffins, and cupcakes, or mixed into banana cheesecakes. Pisang Berangans pair well with dark and milk chocolate, nuts such as pistachios, almonds, walnuts, and pecans, and fruits such as strawberries, oranges, mangoes, and pineapples.
Ethnic/Cultural Info
In the town of Puchong, Malaysia, Pisang Berangans were one of the local varieties used in the first-ever Banana Cook-Off Competition sponsored by 1010 Grocer. The weekend event was held in December 2020 at the Hilton Garden Hotel in Puchong. Cook-off participants each had their own cooking station to showcase their best banana dish, and some of the featured dishes included banana pancakes, fried bananas, banana puddings, and banana egg rolls. During the event, there was also an all-you-can-eat banana competition where participants ate as many bananas as they could within three minutes using a fork and knife. Winners of the two contests received gift baskets from 1010 Grocer, and the event was created to bring awareness of the fresh banana varieties that are transported from local farms to the store in Puchong.
Geography/History
Pisang Berangans are believed to be native to West Malaysia and have been growing wild since ancient times. While much of the variety’s history is unknown due to lack of historical records, Pisang Berangans are one of the most cultivated cultivars in Malaysia, grown in the banana producing regions of Sarawak, Johor, and Pahang. Today Pisang Berangans are found through local markets and grocers throughout Malaysia and are grown in home gardens. The variety is also exported to the Middle East, Hong Kong, and Singapore.
Pisang Berangans have ivory to cream-colored flesh with a firm, starchy texture that softens as the fruit ripens. The bananas are known for their unique tropical flavor, blending sweet and sour notes with a hint of acidity. They are best enjoyed when fully ripe, allowing their distinct taste to fully develop and complement their dense consistency.
Pisang Berangans are versatile bananas with a sweet and tangy flavor, perfect for fresh and cooked dishes. They are often eaten as a snack or dessert but also used in smoothies, ice cream, or banana splits. A popular preparation is pisang goreng, street food where slices are fried to achieve a crispy exterior with a soft interior. These bananas can also be baked into cakes or paired with chocolate, nuts, and fruits like mangoes or strawberries.
Pisang Berangans: These Malaysian bananas are botanically classified as Musa paradisiaca and are a prominent Musaceae family variety. They're semi-sweet and consumed mostly as dessert bananas. The name Ang Bak Chio is linked to Hokkien linguistic roots. They, along with Cavendish bananas, comprise around 50% of Malaysia's banana production, though diseases like fusarium wilt challenge their cultivation, spurring hybrid breeding efforts to sustain their growth.
The Pisang Berangan is prized for its sweet flavor, creamy texture, and versatility as a snack or ingredient in desserts. It is one of Malaysia's most popular banana varieties, often enjoyed fresh or used in traditional recipes. The plant is robust and thrives in tropical climates. Known for its rich yellow skin when ripe, the fruit is smaller than the Cavendish, adding to its distinct charm in local markets and international export destinations.
The Banana Cook-Off Competition in Puchong, Malaysia showcased Pisang Berangan bananas, a local variety, in December 2020. Held at the Hilton Garden Hotel and sponsored by 1010 Grocer, participants created dishes like banana pancakes, fried bananas, and banana puddings. Additionally, a unique contest challenged participants to eat bananas with a fork and knife within three minutes, highlighting the region's fresh banana varieties.
Pisang Berangan: These bananas are small to medium in size, measuring 10 to 18 cm long, with an angular, oblong shape that can be straight or slightly curved. Their peel transitions from green to yellow and can develop an orange hue with black spots as they mature. Inside, the flesh is ivory to cream-colored, firm, and dense, softening with ripeness. They have a distinct tropical flavor, balancing sweet and sour notes with mild acidity, making them best enjoyed when fully ripe.
Pisang Berangan: These bananas are versatile with a sweet and slightly sour flavor, ideal for fresh eating or cooking. They shine in dishes like pisang goreng, a Malaysian street food where slices are fried to a crisp exterior with a soft interior. The variety also complements desserts like banana splits, smoothies, cakes, and cheesecakes and pairs beautifully with chocolate, nuts, or fruits like mangoes and oranges.
Pisang Berangans: Pisang Berangans are one of Malaysia's most popular banana varieties, recognized for their semi-sweet taste and often consumed as dessert bananas. Known as Ang Bak Chio in Hokkien, they account for around half of Malaysia's banana production. Recent efforts are focused on breeding hybrids to combat diseases like fusarium wilt and sustain production for both local and export needs.
Pisang Berangans: Native to West Malaysia, Pisang Berangans are an ancient banana variety widely cultivated in regions like Sarawak, Johor, and Pahang. They are commonly grown in home gardens and sold in local markets across Malaysia. This popular cultivar is also exported to destinations such as the Middle East, Hong Kong, and Singapore, showcasing its demand beyond Malaysian borders.
Pisang Berangan played a key role in the first-ever Banana Cook-Off Competition in Puchong, Malaysia, held in December 2020 at the Hilton Garden Hotel. Participants crafted dishes like banana pancakes, fried bananas, and banana puddings. The event also featured an all-you-can-eat banana challenge, with contestants eating bananas using a fork and knife. Winners received gift baskets, highlighting local farms' fresh banana varieties.