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Crispy Thai Banana Roti with Coconut Sugar and Sesame Seeds

Crispy Thai Banana Roti with Coconut Sugar & Sesame Seeds Bliss

Crispy Thai Banana Roti with Coconut Sugar and Sesame Seeds is a delightful vegetarian dessert that combines crunchy texture with a gooey banana center.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 pieces
Course: Desserts
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used as a substitute
  • 1/2 teaspoon Salt Enhances all flavors
  • 2 tablespoons Granulated Sugar Coconut sugar can replace for richer taste
  • 2 tablespoons Vegetable Oil Melted coconut oil can also be used
  • 1 cup Warm Water Helps develop the gluten
For the Filling
  • 4 pieces Ripe Thai Bananas Cavendish bananas are a good alternative
  • 2 tablespoons Coconut Sugar Adds caramel flavor
  • 1/2 teaspoon Cinnamon Optional for added flavor
  • 2 tablespoons Toasted White Sesame Seeds For crunch
For Frying
  • 1 tablespoon Unsalted Butter or Margarine Oil can be a lighter option
Optional Toppings
  • 1/4 cup Sweetened Condensed Milk Drizzled on top

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Gradually add warm water and vegetable oil, mixing until the dough becomes shaggy. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Divide into four balls, coat with oil, cover, and rest for 30 minutes.
  2. Mash the ripe Thai bananas in a medium bowl, leaving some small chunks. Stir in coconut sugar and toasted white sesame seeds. If using cinnamon, sprinkle it in now.
  3. Press one dough ball flat on a floured surface and roll it out to nearly transparent, about 1/16 inch thick.
  4. Spoon about 2 tablespoons of the banana filling onto the center of rolled dough. Fold edges inward to encase filling completely and press to seal.
  5. Heat a skillet over medium heat and add butter or margarine. Once melted, place filled roti seam side down and fry for 2-3 minutes until golden and crispy. Flip and cook another 2-3 minutes.
  6. Transfer cooked roti to a serving plate. Drizzle with sweetened condensed milk and sprinkle with coconut sugar and toasted sesame seeds. Serve hot.

Nutrition

Serving: 1rotiCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow dough to rest for at least 30 minutes for better elasticity. Use only 2 tablespoons of filling to avoid leakage. Fry at medium heat and roll the dough as thin as possible for a crispy exterior.

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