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Banana & Palm Sugar Roti

Sweet Dish



Prep Time:

30 Minutes

Cook Time:

20 Minutes


Spice Level:




Central Thailand





Banana & Palm Sugar Roti

Banana & Palm Sugar Roti

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.

Items Required For Recipe

Palm Sugar

Palm Sugar


  • 250g Plain Flour - sifted

  • 1 Pinch Coarse Sea Salt

  • 1 Egg

  • Warm Water

  • Vegetable Oil

  • 2 Bananas - halved lengthways

  • Thai Taste Palm Sugar

  • Condensed Milk - for serving


Step 1

First make the roti dough. In a bowl mix plain flour, salt, egg and rub until resembles breadcrumbs. Slowly start adding warm water until the mixture comes together to form a dough.

Step 2

Knead the dough. Sprinkle more flour if needed.

Step 3

Place in an oiled bowl and cover let rest.

Step 4

“Slap” out dough onto an oiled surface.

Step 5

Delicately pick up and place into a pan with oil (you can remove pieces off the edge). You want to achieve a golden brown colour on the bottom surface of the roti.

Step 6

Shallow fry in oil in a flat pan.

Step 7

Place your half bananas onto the roti.

Step 8

Dot on some Thai Taste palm sugar.

Step 9

Fold over roti to form a parcel.

Step 10

Keep Shallow frying until the dough has cooked.

Step 11

Strain on kitchen paper.

Step 12

Serve with drizzled condensed milk and TT palm sugar.

Chef's Tip

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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