Recipes - Thai

Banana Roti


Roti is known to make delicious meals with all sort of curries, but have you had it as a sweet pastry? Discover the banana roti, popular in the streets of Thailand - irresistible parcels of warm banana wrapped in roti and drizzled with condensed milk and a sprinkling of sugar.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

To make your own roti:

300g plain flour
½ cup ghee (clarified butter)
1 large egg (beaten)
1 tsp salt
1 tsp sugar
½ cup water
To have banana roti make in under 15 mins, see note.

Other ingredients:

2 bananas (sliced thinly)




Steps:
  1. Add flour, salt, and sugar in a mixing bowl of a food mixer.
  2. Pour ¼ cup of ghee into the mix and start mixing with a dough hook on low speed until dough clumps.
  3. Add egg, water and condensed milk into the mixer, and keep kneading until the dough is soft and elastic about 5 mins.
  4. Cut the dough into 6-8 equal size pieces, about 100g each, then roll into balls.
  5. Coat each ball with a teaspoon of ghee, and then place them in one single layer in a large mixing bowl, plate or baking tray. Cover with cling film and allow to rest at room temperature for at least 2 hrs or overnight.
  6. Prepare a workspace by oiling a substantial area with extra ghee. Take the dough, one at a time, and place on the bench. Flatten it with your palm and stretch the centre outwards until it is around 0.5 cm thickness.
  7. If you choose to use the traditional stretching method, grab one edge of the dough, lift it up in a swift motion and quickly slap it back on the bench.
  8. Keep doing it in a clockwise direction and the dough will start stretching as thin as paper. If you are not confident with the traditional method, alternatively you can just keep pushing the dough outwards with the palm of your hand in all directions, eventually, it will become paper thin. It is okay to have a few tears here and there on the dough, as it will be folded later on.
  9. Once the dough is paper thin and almost see-through, fold four corners inwards to make a large square. Lightly grease a large fry pan with ghee then heat it over low heat. Add the roti, and shuffle it around so it doesn’t stick.
  10. Cook for about 1-2 mins, then place ½ sliced bananas in the centre of the pastry. Fold in the sides of the pastry over the banana to form a parcel.
  11. Add another teaspoon of ghee to the hotplate and continue cooking the roti for about 2-3 mins then flip over and cook for another 2-3 mins.
  12. Once both sides are golden brown, transfer the banana roti to a plate and repeat steps 6-13 with the remaining dough. Cut the banana roti into squares and serve drizzled with condensed milk and sprinkled with white sugar.

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Banana Roti

Banana Roti

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Roti is known to make delicious meals with all sort of curries, but have you had it as a sweet pastry? Discover the banana roti, popular in the streets of Thailand - irresistible parcels of warm banana wrapped in roti and drizzled with condensed milk and a sprinkling of sugar.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

To make your own roti:

300g plain flour
½ cup ghee (clarified butter)
1 large egg (beaten)
1 tsp salt
1 tsp sugar
½ cup water
To have banana roti make in under 15 mins, see note.

Other ingredients:

2 bananas (sliced thinly)

Instructions
  1. Add flour, salt, and sugar in a mixing bowl of a food mixer.
  2. Pour ¼ cup of ghee into the mix and start mixing with a dough hook on low speed until dough clumps.
  3. Add egg, water and condensed milk into the mixer, and keep kneading until the dough is soft and elastic about 5 mins.
  4. Cut the dough into 6-8 equal size pieces, about 100g each, then roll into balls.
  5. Coat each ball with a teaspoon of ghee, and then place them in one single layer in a large mixing bowl, plate or baking tray. Cover with cling film and allow to rest at room temperature for at least 2 hrs or overnight.
  6. Prepare a workspace by oiling a substantial area with extra ghee. Take the dough, one at a time, and place on the bench. Flatten it with your palm and stretch the centre outwards until it is around 0.5 cm thickness.
  7. If you choose to use the traditional stretching method, grab one edge of the dough, lift it up in a swift motion and quickly slap it back on the bench.
  8. Keep doing it in a clockwise direction and the dough will start stretching as thin as paper. If you are not confident with the traditional method, alternatively you can just keep pushing the dough outwards with the palm of your hand in all directions, eventually, it will become paper thin. It is okay to have a few tears here and there on the dough, as it will be folded later on.
  9. Once the dough is paper thin and almost see-through, fold four corners inwards to make a large square. Lightly grease a large fry pan with ghee then heat it over low heat. Add the roti, and shuffle it around so it doesn’t stick.
  10. Cook for about 1-2 mins, then place ½ sliced bananas in the centre of the pastry. Fold in the sides of the pastry over the banana to form a parcel.
  11. Add another teaspoon of ghee to the hotplate and continue cooking the roti for about 2-3 mins then flip over and cook for another 2-3 mins.
  12. Once both sides are golden brown, transfer the banana roti to a plate and repeat steps 6-13 with the remaining dough. Cut the banana roti into squares and serve drizzled with condensed milk and sprinkled with white sugar.

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