- Peel and cut the bananas into small slices. In a mixing bowl, smash banana slices well. Set aside.
- Using another mixing bowl, mix the coconut milk, palm sugar and salt properly.
- Add the glutinous rice flour and rice flour together and mix well. At this point, the dough should have formed. Continue to knead until the mixture is well-mixed.
- Add the smashed bananas into the mixing bowl. Knead until the mixture is well-combined.
- Add shredded coconut and coconut flesh, then mix well.
- Heat the non-stick pan with low heat. Add the vegetable oil onto the pan. Then, use a kitchen towel to spread the oil all over the pan surface.
- When the pan starts to turn hot, scoop the dough with a tablespoon and gently drop it onto the pan surface (try to make sure it forms a circular shape. Then, slightly flatten the dough with the back of the tablespoon. Wait for the pang-jee to turn brown before flipping the pang-jee to the other side.
- When both sides are brown, transfer it to the serving plate. Repeat until the dough is finished.
- Note: Make sure that the pang-jee is well-cooked. Normally, it is a little bit hard to chew on the outside and sticky inside.