These chewy banana coconut pancakes are not what you would have for breakfast but they're perfect little desserts or afternoon snacks. You can find these mochi-like little guys in some open-air markets in Thailand, but they're becoming harder to find these days so I gotta learn how to make my own!

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Glutinous rice flour (115g) (see note)
Palm sugar, packed (75g)
Namwa bananas (see note) or regular bananas
Coconut milk
Dried shredded coconut
Young coconut meat, canned, cut into ½-inch long strips
Salt

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Note: You can also substitute ¼ cup - ⅓ cup regular rice flour for less chewy, more tender pancakes.

Although you can use regular bananas, I recommend trying them with namwa bananas if you can find them. They are available frozen at some Asian grocery stores. Do not use frozen pre-steamed namwa bananas as they are too firm.

How to Make Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

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.
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.
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.
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.

Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Pailin Chongchitnant
Yield: Makes 24 1.5-inch pancakes

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Ingredients

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

Note: You can also substitute ¼ cup - ⅓ cup regular rice flour for less chewy, more tender pancakes.

Ingredients and Kitchen Tools I Use

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Instructions

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.

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.

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.

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.

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