Make the namelaka . Pour 1 1/2 tablespoons cold water into a small bowl, and sprinkle evenly with gelatin; let stand 5 minutes. Bring milk to a low simmer in a small saucepan over medium.

One of them, a simple walnut banana bread she favored in the 1950s, has quietly stood the test of time, resurfacing in old cookbooks and fan forums.True to Betty’s style, it’s a no-fuss, feel ...

Fill a wok or deep-fryer one-third full of vegetable oil and heat to 190°C. Toss the banana slices in the extra cornflour to lightly coat. Using a bamboo skewer, dip each banana slice in the batter.