“Am I eating dessert or breakfast?” I asked Chef Noom. She replied “Who cares if it tastes good?”
This was my introduction to these sweet palm sugar, coconut milk and banana pancakes that taste great, no matter what you call them and no matter what time of day you eat them. As is typical of Thai desserts, a small amount of salt rounds out the flavor. It is seen on Thai menus spelled as Paeng Gi or Pang Gi or Pang Gee. Other versions may contain corn kernels for more texture – up to you!
This recipe is adapted from the original style made by Chef Noom Pornpitapong who described it as “a dessert for children of all ages”.
- ½ cup coconut milk
- ⅓ cup palm sugar (the palm sugar will dissolve in the warmed coconut milk more easily if it has been broken into small pieces)
- 1 cup glutinous rice flour (this can also appear labelled as “sweet rice flour”)
- ½ cup mashed bananas
- ⅓ cup dried shredded coconut
- ½ cup coconut meat, fresh or from a can, cut into 1/2-inch pieces for easy eating
- ¼ tsp salt
- Place a medium saucepan over low heat. Add the coconut milk and palm sugar and stir until the sugar has fully dissolved. Since palm sugar can come either as a solid block that needs to be shaved or as a thick paste, make sure you stir it well. Remove the saucepan from the heat and let the contents cool.
- Place a medium mixing bowl on your work surface. Add the coconut milk and palm sugar you just cooked. Add the flour, banana, coconut milk, shredded coconut, coconut meat and salt and mix well with a spoon so there are no lumps.
- Place non-stick skillet over medium-low heat. Spray the pan surface with some non-sticky spray or use butter, margarine or oil; non-stick pans are not always non-sticky.
- Add a tablespoon plus a few teaspoons of the pancake batter to the pan and flatten the pancake so it is round and about 2-inches across.
- Cook until the side touching the pan is brown. Depending on the thickness of your cooking pan and the heat generated by your stove, this can take 1 to 2 minutes. Flip the pancake on to the other side and continue cooking until both sides are evenly browned.
- You can serve these treats warm from the pan or at room temperature. I suppose you could add a sweet sauce or syrup, but these are plenty sweet already.