| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Dessert | fruit | 2 minutes | 40 places |
ingredient
- 5 ripe bananas
- 100 grams of rice flour
- 10 grams corn starch
- 5 grams baking powder
- 80 grams of grated white coconut
- ½ teaspoon salt
- 125 grams coconut milk
- 30 grams of sugar
- 25 grams of roasted white sesame seeds
- 55 grams of lime water
- Pomegranate in palm oil (for frying)
Preparation
- Start mixing the dough by mixing rice flour, corn flour, and baking powder and sifting them together.
- Season with sugar and salt.
- Pour lime water into the coconut milk and mix well.
- Add grated white coconut and roasted white sesame seeds. Once the ingredients are mixed, cut the ripe bananas into slices and mix well.
- Heat the ruby palm oil over low to medium heat. When the bananas start to turn yellow, add the pandan leaves at the end to enhance the aroma. Scoop out and drain the oil.
