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Banana And Palm Sugar Roti


30 min

Preparation time

20 min

Cooking time



The banana and palm sugar roti is Thailand’s second favourite dessert after Mango and coconut sticky rice! This dessert is ideal for sharing and on the go! This recipe was created by Thai street-food chef, Sebby Holmes of Farang, London.


  • 250g Sieved Plain Flour.
  • 1 pinch Coarse sea salt.
  • 1 egg.
  • Warm Water.
  • Vegetable Oil.
  • 2 Bananas, halved longways.
  • Thai Taste Palm Sugar.
  • Sweetened condensed milk for serving.

Steps for cooking

  • 1.First, make the roti dough. In a bowl mix plain flour,salt,egg and rub until resembles breadcrumbs.
  • 2. Slowly start adding warm water until the mixture comes together to form a dough.
  • 3. Knead the dough on a flat surface. Sprinkle more flour if needed. when you have finished kneading, place in an oiled bowl, cover and let rest.
  • 4. On an oiled surface, “slap” out dough onto the surface. This is to help spread the dough out into a sheet about 1cm thick.
  • 5. Delicately pick up the dough and place it into a hot pan with oil (you can remove pieces that hang off the edge out of the pan) and shallow fry. You want to achieve a golden brown colour on the bottom surface of the roti.
  • 6. lay your banana halves onto the roti and dot on some Thai Taste Palm Sugar.
  • 7. Fold over roti to form a parcel and keep shallow frying until the dough has cooked. When cooked strain on kitchen paper.
  • 8. Serve with drizzled condensed milk and more palm sugar.




Gluten Free:





Chef’s Tips

Swap in different fruits for more variations!

Did you know?

Showing respect for another person’s head is imperative in Thailand. The head is considered to be the most important part of the body, and so Thai culture forbids touching anyone on the head.

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