1/2 cup desiccated coconut
One 14-ounce can coconut milk, well-stirred
1/2 cup whole milk
1/4 teaspoon kosher salt
1/4 cup granulated sugar
4 egg yolks, at room temperature
Vegetable oil, for frying
2 tablespoons palm sugar
3/4 cup hot water
3/4 cup Asian unsweetened rice flour
1/2 cup desiccated coconut, toasted
1/2 cup coconut milk, well-stirred
1/4 cup all-purpose flour
2 tablespoons baking powder
8 ripe baby bananas
1/2 cup salted dry-roasted peanuts, roughly chopped
It is important to use an Asian rice flour in this preparation for the right batter consistency. If you cannot find baby bananas you can substitute ripe bananas; cut these into long bias cuts about a 1/4-inch thick and follow the method above.
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