Roti Kluai Khai (Banana Egg Pancake)

This delectable dessert is a dream come true for those of us with a sweet tooth. Made by street vendors in Thailand, it is traditionally filled with a banana-egg mixture and served with a drizzle of condensed milk and icing sugar. Our Organic Edison has just the perfect amount of gluten to give it the right stretch. Feel free to experiment with your own delicious sweet toppings!

Elle Cowan

Prep Time

15 minutes

Bake Time

15 minutes

Total Time

2 hours 30 minutes

Yield

8 Roti

Ingredients:

For the roti dough:

2 cups (300g) Edison flour

½ teaspoon (2.8g) fine sea salt

2 teaspoons (10g) butter, melted 

1 (50g) egg, room temperature 

2 tablespoons (44g) sweetened condensed milk

½ cup (120g) water, room temperature 

Oil, as needed

For roti filling and toppings, per one roti:

Banana, medium-size, whole or as much as you’d like, as needed

1 egg, as needed

Butter, as needed

Condensed milk, as needed

Icing sugar, as needed

Baker's Notes:

* If you are nervous about this technique, you can always press the dough down as much as possible. Using your right hand (or dominant hand), from under the dough, pull using your fingertips, stretching the dough, turning as you go. Keep gently pulling until you have an even circle. 

 

** There are so many toppings and variations of this dessert! You can add chocolate sauce, nutella or even a scoop of ice cream on top. Traditionally it’s street food in Thailand and they just serve on a paper plate or box with the condensed milk, icing sugar and 2 toothpicks.

Instructions:

  1. In a large mixing bowl whisk together the flour and salt.
  2. In a small bowl combine the melted butter, the egg, sweetened condensed milk and water. Beat the wet ingredients together using a fork or whisk until well combined.
  3. Slowly add the wet ingredients to the flour and salt. 
  4. Knead the dough for 8-10 minutes until you form a smooth ball. The dough should come together but be slightly sticky.
  5. Using oiled hands, remove the dough from the mixing bowl and rest in a new, lightly oiled bowl covered with a tea towel or plastic wrap for 30 minutes to allow the gluten to relax.
  6. Liberally oil your work surface and hands. Cut and portion the dough into 8 65-gram pieces and shape each into a ball using your oiled hands. Dip them again in oil and place them in an oiled bowl with plastic wrap or an oiled container with a lid.
  7. Allow the dough to sit at room temperature for at least 1 hour before using. If time allows, you can rest overnight to allow the dough to relax and become easier to work with. Be sure to keep your dough fully covered as the dough will oxidize.
  8. Preheat a large flat skillet set to low heat.
  9. In a bowl or glass measuring cup, add one egg and lightly beat with a fork, then add thinly sliced banana.
  10. Prepare the surface of your workbench with a light layer of oil. Generously coat your hands with oil and take out one of the pieces of dough.
  11. Press the dough down on the surface of the workbench, evenly spreading as you push, making it as thin as possible with the center thicker than the edges. 
  12. Take the dough in your right hand (palm up) and left hand (palm down) and fling the dough on your work surface using your left hand to guild it down flat. Fling the dough to stick to the table and rotate to evenly fan out the dough* (see Baker’s Notes).
  13. Continue to rotate the dough and repeat 3-4 times until you have a very thin circle about 12’’ in diameter. 
  14. If you see the center become very translucent, stop and then spread the edges of the dough out on the oiled surface. The goal is to have an even circle. You may want to practice this technique a few times. 
  15. Once you have the dough ready, evenly coat the surface of the preheated pan with butter. It should bubble slightly, but if it sizzles, your pan might be too hot.
  16. Gently place the dough on the pan and spread it evenly to cook.
  17. Add the egg/banana mixture to the center of the dough and spread it evenly, keeping it in the center.
  18. Fold the excess dough from the four sides toward the center as if you are making an envelope, so it becomes rectangular or square in shape. Make sure to cover the filling.
  19. Add butter to the center of the roti and on the edges to crisp up the top. Flip the roti to cook the other side. 
  20. Cook until both sides are golden brown and crispy, about 2-5 minutes depending on the heat of the pan. 
  21. Once cooked, transfer to a cutting board and cut into 6-9 pieces. 
  22. Transfer to a plate or paper plate, if you’re on the go.
  23. Drizzle with sweetened condensed milk and sprinkle with icing sugar and add two toothpicks** (see Baker’s Notes).
  24. It’s best served hot, so eat as soon as it’s made. 
  25. Repeat with the remaining dough or store the dough in a container in the fridge for up to 24 hours. Allow the dough to come to room temperature again before using.

Baker's Notes:

* If you are nervous about this technique, you can always press the dough down as much as possible. Using your right hand (or dominant hand), from under the dough, pull using your fingertips, stretching the dough, turning as you go. Keep gently pulling until you have an even circle. 

 

** There are so many toppings and variations of this dessert! You can add chocolate sauce, nutella or even a scoop of ice cream on top. Traditionally it’s street food in Thailand and they just serve on a paper plate or box with the condensed milk, icing sugar and 2 toothpicks.


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