Sweets and drinksFried CakesThailand20 minutes preparation, 2 hours resting the dough, 10 minutes frying
Thai banana roti comes down to one piece of dough pulled as thin as paper, fried crisp and golden, with hot ripe banana mixed through egg inside. The hardest part is stretching the dough thin and even without tearing it.
The dough needs a full 2 hours of rest before it will pull thin. Keep the pan at medium heat and stretch each piece straight into the pan, and the shell comes out crisp.
This batch weighs about 1.1kg, at roughly 286 calories per 100g.
Method
Melt 38g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 13g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, then loosen it with a splash of oat milk until it pours easily.
Stir 42g of kOBE Monk Fruit Blend into 53ml of unsweetened oat milk until fully dissolved into a sweet, slightly thick milk, used both in the dough and for drizzling at the end.
Put 500g of all purpose flour in a bowl with 75ml of oat milk, half of the sweet milk and 100g of unsalted butter, then crack in 1 egg. Mix together, add 125ml of water, and keep mixing until the dough holds.
Knead by folding and pushing: fold the dough over, press and push it away with the heel of the hand, turn the mass 90 degrees, and repeat until the dough is smooth, springy and no longer sticky.
Brush 1 teaspoon of olive oil over a work surface, set the dough on it, divide it into equal pieces, roll them into balls, cover with cling film and rest for 2 hours.
Crack the remaining 3 eggs into a bowl and beat them. Peel the ripe bananas, cut them into rounds, and stir them through the egg.
Take one ball of dough and stretch it out very thin. Set a pan over medium heat, add 1 teaspoon of cooking oil, swirl to coat, and lay the sheet of dough in.
Spoon the banana and egg mixture into the middle of the sheet, then use a flat turner to fold the four edges over into a square.
Fry until crisp and golden, flip and fry the other side to the same colour, then lift out to drain.
Cut into small squares, drizzle over the rest of the sweet milk and the chocolate syrup, and serve.
Tips
Let the syrup cool a little before drizzling, since pouring it hot spreads it all over the plate.
About 2 to 3 ripe bananas suit this amount of dough, then adjust to taste.
Tree ripened bananas with yellow, slightly wrinkled skin and a few dark spots are the sweetest and most fragrant.
The dough only pulls thin after a full 2 hours of rest, since underrested dough tears as it stretches.
The thinner the sheet, the crisper the shell, while a thick one leaves raw dough in the middle.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.