Crispy coconut banana rolls (ข้าวเม่าทอด)

1.Mix coconut with unripe rice. In a saucepan, heat sugar and water until sugar dissolves. Add coconut mixture, stir and simmer until thickened.

2.Line working surface with cling wrap, add about a tablespoon of the coconut mixture, cover with another cling wrap and roll into a thin sheet. Lay banana on a coconut sheet and wrap tightly. Repeat with the remaining ingredients.

3.For Batter: Mix rice flour, glutinous rice flour, salt and egg. Add just enough coconut milk to knead the dough and knead the dough until smooth, about 10 minutes. Add the remaining coconut milk and lime water. Stir to combine and strain.

4.Dip 2-3 wrapped banana in the batter and fry in the oil over medium heat, the bananas should stick together during frying. Fry banana until golden brown, remove from the heat and leave to cool.

5.Dribble leftover batter into the oil, use spatula to shape the crispy batter into a raft, and fry until golden. Place crispy batter on top of the deep-fried banana and serve.