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    Home » Recipes » All Recipes » Desserts & Sweets » Vegan & Gluten Free Desserts » Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)

    Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)

    Published: Mar 13, 2015 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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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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    Pang jee sm

    Chewy Banana Coconut Pancakes แป้งจี่ (pang jee)

    ★★★★★ 5 from 1 reviews
    • 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


    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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    Reader Interactions

    Comments

    1. Futile Resistance

      February 16, 2021 at 2:29 pm

      So delicious and not too difficult at all, only problem is it's impossible to stop snacking on the things!

      ★★★★★

      Reply
      • Keith

        July 15, 2021 at 1:52 am

        just thought I'd let you know - I subbed the bananas with the same volume of durian, added about ¼ cup more coconut milk and it totally worked!!

        thanks!!!

        Reply

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    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

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