Directions

To Prepare

1. Peel and cut the bananas into small slices. In a mixing bowl, smash banana slices well. Set aside.
2. Using another mixing bowl, mix the coconut milk, palm sugar and salt properly.
3. 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.
4. Add the smashed bananas into the mixing bowl. Knead until the mixture is well-combined.
5. Add shredded coconut and coconut flesh, then mix well.
6. 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.
7. 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.
8. When both sides are brown, transfer it to the serving plate. Repeat until the dough is finished.
9. 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.