Thursday, April 14, 2011

roti gluay

This is my first dessert / snack yet from David Thompson's Thai Street Food. I picked an easy one to start with, sweet banana roti.

What I like about this banana roti is obviously its simplicity. But also, it's because it's naughty and nice wrapped into one little heavenly package. The nice, the bananas of course. The naughty, the copious amounts of condensed milk I drizzled on top. Though, the next time I'm making this, I'd probably subsitute the roti with crêpes, for speediness sake.

Roti Gluay
Adapted from David Thompson's Thai Street Food


  • 1 big banana (or 2 small bananas), cut into 5mm disks
  • condensed milk
  • 1/4 tsp salt
  • 125g self raising flour
  • 1/2 egg, lightly beaten
  • 1 tbsp margarine
  • 1/2 cup of canola oil

  1. To make the roti, mix the 1/4 teaspoon of salt with 1/4 cup of water. Sieve flour into a bowl and make a well in the centre, add egg to the centre. Stir to form a crumbly dough. Add the salted water gradually while stirring. Knead dough for 15 minutes until it is soft and tender. Transfer the dough into a bowl that has been rubbed with margarine, cover and leave for an hour.
  2. Roll the dough between cupped hands and make into a large ball. With your hands, separate dough into two balls, roll again with cupped hands into two small balls. Return the dough into the bowl, now with added 1/2 cup canola oil. Cover and leave in a warm place for 3 hours or overnight.
  3. Once you've rested the dough, oil the bench with some of the oil from the bowl. Take out one of the dough balls and press it against the bench. Spread the dough outwards with your fingers to make a film of roti dough. Make it as thin as you dare. I stopped as soon as mine started to break (which is not thin enough in my opinion, but I guess I was impatient and not careful enough).
  4. Heat up a heavy bottomed pan, spoon a few tablespoons of oil onto the pan, allow it to heat. Carefully lift the roti into the pan, shuffle the pan so the roti don't stick to the pan. Add half of the banana disks onto the middle of the roti film. Fold all sides towards the centre to make an envelope. Add a nut of margarine and flip the envelope, wait until that side is cooked. Add another nut of margarine and flip again, wait until it's cooked.
  5. Repeat the process with the other dough ball.
  6. Serve with condensed milk drizzled on top, as much as you dare.

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