- 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 1/4 cup – 1/3 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.
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.