Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)
Hot Thai Kitchen recipe - Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup glutinous rice flour (115g) (see note)
- ⅓ cup finely chopped palm sugar, packed (75g)
- ½ cup mashed namwa bananas (see note) or regular bananas
- ½ cup coconut milk
- ⅓ cup dried shredded coconut
- ½ cup young coconut meat, canned, cut into ½-inch long strips
- ¼ tsp salt
Instructions
- 1
In a small pot, add palm sugar and coconut milk and stir over low heat just until the sugar is mostly dissolved. Remove from heat and cool.
- 2
In a mixing bowl, add glutinous rice flour, mashed banana, shredded coconut, young coconut meat, salt and the sugar-coconut-milk mixture; stir until well combined.
- 3
Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of batter onto the pan into a round shape and cook until the bottom is golden brown, 1-2 minutes. Flip and press down slightly, then cook until the other side is also golden brown.
- 4
Can be served at room temperature or warm. Keep refrigerated, tightly wrapped, for up to 1 week. To reheat, microwave until hot and soft, then let cool slightly before serving.
- 5
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