Recipe

Roti Pisang with Coconut Sauce

Banana-filled Sweet Roti with Creamy Coconut Sauce

4.7 out of 5

Indulge in the delightful flavors of Malaysian cuisine with this authentic recipe for Roti Pisang. This traditional dish features a warm and flaky roti filled with sweet bananas, served with a luscious coconut sauce.

Bread› Flatbread› Roti pisang

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based milk instead of coconut milk), Dairy-free, Nut-free, Halal

Allergens

Wheat

Not suitable for

Gluten-free (due to the use of all-purpose flour)

Ingredients

For the roti: For the roti:
2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
1/2 teaspoon salt 1/2 teaspoon salt
1 tablespoon sugar 1 tablespoon sugar
1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
2 tablespoons vegetable oil 2 tablespoons vegetable oil
For the banana filling: For the banana filling:
4 ripe bananas 4 ripe bananas
2 tablespoons sugar 2 tablespoons sugar
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
For the coconut sauce: For the coconut sauce:
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
2 tablespoons sugar 2 tablespoons sugar
1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 10g, 8g
Carbohydrates (total, sugars): 52g, 20g
Protein: 5g
Fiber: 3g
Salt: 0.3g

Preparation

1.
In a large mixing bowl, combine the all-purpose flour, salt, and sugar for the roti. Gradually add the warm water and knead until a smooth dough forms. Let the dough rest for 30 minutes.
2.
Meanwhile, prepare the banana filling. Mash the ripe bananas in a bowl and mix in the sugar and ground cinnamon until well combined.
3.
Divide the dough into small balls and roll each ball into a thin circle.
4.
Place a spoonful of the banana filling onto one half of the roti circle. Fold the other half over the filling and press the edges to seal.
5.
Heat a griddle or non-stick pan over medium heat and brush it with vegetable oil. Cook the roti on both sides until golden brown and crispy.
6.
In a small saucepan, combine the coconut milk, sugar, and salt for the coconut sauce. Heat over low heat until the sugar has dissolved and the sauce is warm.
7.
Serve the warm roti pisang with the creamy coconut sauce on the side.

Treat your ingredients with care...

Ripe bananas — Use bananas that are fully ripe but not overly mushy for the best texture and flavor in the filling.

Tips & Tricks

For a richer flavor, you can add a pinch of cardamom or nutmeg to the banana filling.
If you prefer a sweeter coconut sauce, you can increase the amount of sugar according to your taste.
Serve the roti pisang warm for the best taste and texture.
You can make the roti dough in advance and refrigerate it overnight for convenience.
If you don't have a griddle, you can use a non-stick pan to cook the roti.

Serving advice

Serve the warm roti pisang with a drizzle of the creamy coconut sauce on top. You can also sprinkle some toasted coconut flakes or crushed peanuts for added texture and flavor.

Presentation advice

Arrange the roti pisang on a plate and drizzle the coconut sauce in an artistic pattern. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.