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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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Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)

★★★★★ 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.

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.

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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