Banana coconut pang jee (chewy coconut pancakes)

Thaw the bananas and mash them, leaving no big chunks.

Warm the coconut milk with the palm sugar on low just until the sugar dissolves; do not reduce it. Let the syrup cool so it does not cook the flour.

Mix the glutinous rice flour, mashed banana, shredded coconut, young coconut and a little salt.

Pour in the cooled syrup and mix; add a little liquid if too thick, but keep it from running so the pancakes hold their shape.

Cook about a tablespoon of batter per piece in a non-stick pan over medium-low heat, with a gentle sizzle, until golden brown on both sides.

Variation: substitute 30% black sticky rice flour for a purple pancake, use mashed cooked taro instead of banana, or leave the banana out for the traditional coconut-only version.

Do not stack them while piping hot or they stick together; let them cool a little before arranging.