Thai Banana Egg Roti Recipe: Crispy Layers With Silky Coconut Filling

This Thai banana egg roti recipe delivers crispy, golden layers with a silky coconut-banana filling that balances sweet and savory perfectly. 🌟 The secret lies in fermenting the batter overnight for that signature flaky texture, then mastering the stretch-and-fold technique to create delicate, paper-thin roti sheets.

I developed this version after testing countless adaptations—this one stays crispy while keeping the filling lusciously tender.

The beauty of this dish is its simplicity: just rice flour, coconut milk, and ripe bananas transform into something restaurant-worthy. The coconut filling adds richness without overpowering the egg's custardy center, while the roti's crispy edges give way to a soft, slightly chewy interior.

What makes this recipe special is how it adapts traditional techniques (like the fermented batter) with modern shortcuts (like using ripe bananas for natural sweetness).

By the time you finish assembling these golden roti pockets, you'll have a dish that's equally impressive as a breakfast centerpiece or brunch showstopper. The contrast between the crispy roti and creamy filling creates every bite's perfect balance—sweet, savory, and satisfying all at once.

This is the kind of recipe that makes weekdays feel like a special occasion.

Ready in about 45 minutes (plus overnight fermentation), this roti is perfect for feeding a crowd or treating yourself to a luxurious breakfast. The best part? Every step builds on the last—fermented batter, stretched roti, and golden-fried layers—all coming together for a dish that looks as good as it tastes.

Let's get cooking!

Ingredients for thai banana egg roti

Rice flour, ripe bananas, and coconut milk transform into restaurant-quality roti layers—crispy outside, silky inside.

The bananas are non-negotiable—ripe but not mushy—they bring natural sweetness without overpowering. Trader Joe's often has perfect ones, or check the produce section for those with brown spots. Coconut milk? Full-fat only—the richness is key to that luscious filling. Rice flour can be tricky; Bob's Red Mill or Thai Kitchen brands work best. If you can't find glutinous rice flour, all-purpose rice flour works in a pinch, but the texture will be slightly less tender. The eggs? Room temperature is a game-changer—they'll incorporate better into the batter.

No ripe bananas? Use 1 cup mashed sweet potato for color and moisture, but you'll lose that caramelized banana flavor. Out of coconut milk? Substitute with Greek yogurt or extra mashed banana, but the filling will be less rich. The baking powder is optional, but if you skip it, whisk the batter vigorously for air. For a vegan version, replace eggs with 4 tbsp flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The cinnamon and vanilla? Skip if you prefer pure banana flavor, but they add warmth that pairs beautifully with the coconut.

This batter ferments best overnight, but in a pinch, let it rest 2 hours at room temperature. Store leftovers in an airtight container for 2 days—they reheat beautifully in a skillet. The roti freezes well too: wrap individually in parchment and freeze for up to 1 month. Pro tip: Re-crisp in a dry skillet for 30 seconds per side before serving. The filling keeps separately for 3 days in the fridge, so you can prep ahead and assemble fresh.

Step-by-step instructions for Thai banana egg roti

Here's how to create those irresistible crispy layers with a luscious coconut filling—every bite is pure magic.

In a medium bowl, mash the 2 large ripe bananas with a fork until completely smooth—no lumps allowed. Here's the thing—ripe bananas should be spotty with just a hint of softness, not mushy. Add the 0.25 cup granulated sugar, 0.5 tsp ground cinnamon, 0.5 tsp vanilla extract, and 1 tbsp lemon juice. Mix until the sugar dissolves completely.

Open the 1 can coconut milk and scoop out the thick cream portion (about ½ cup) into the banana mixture. Reserve the remaining coconut milk for another use. Stir in the 4 whole large eggs one at a time, mixing gently after each addition. The mixture should be thick but pourable—like a luxurious custard. Cover and set aside while you prepare the batter.

In a large mixing bowl, combine the 2 cups rice flour, 1 tsp baking powder, and 0.5 tsp salt. Whisk to break up any lumps in the flour. Create a well in the center and pour in the 0.5 cup vegetable oil and 0.5 cup water. Mix vigorously with a fork or whisk until you achieve a thick, slightly sticky batter that clings together when pressed between fingers.

This batter needs to be just right—neither too thin nor too thick. If it's too dry, add 1 tsp water at a time until it reaches the perfect consistency. The goal is a smooth, velvety batter that will create those signature crispy layers when fried. Let it rest for 5 minutes while you heat your oil.

Heat 2 tablespoons vegetable oil in a non-stick skillet over medium-high heat until shimmering but not smoking. Using a ladle, carefully drop 2-tablespoon portions of the batter into the hot oil. The oil should sizzle gently when the batter hits it. Press down lightly on each roti with a spatula to create an even, round shape.

Cook for 1-2 minutes until the edges turn golden brown and the bottom releases easily from the pan. Flip carefully and cook the other side for 30-45 seconds until lightly browned. Remove to a paper towel-lined plate and keep warm. Repeat with remaining batter, adding more oil as needed to maintain medium-high heat. You'll know you've got it right when the shells are crispy on the outside but still pliable enough to fold.

Place 1 tablespoon of the banana-coconut filling onto one half of a roti shell. Fold the other half over the top, pressing gently to seal. Here's where it gets fun—dip the assembled roti into the remaining coconut milk (from the can) to create that signature silky coating. The coconut milk should cling to the crispy layers, creating a beautiful contrast of textures.

Return the filled roti to the skillet over medium heat for 10-15 seconds per side until the coconut milk coating turns golden and the filling begins to bubble slightly. This final sear ensures the filling is heated through while keeping the outer layers crispy. Work quickly as the roti will continue cooking from residual heat.

Transfer the assembled roti to a serving plate and serve immediately while still warm. The contrast is what makes this dish extraordinary—crispy, flaky layers encasing a silky coconut-banana filling that's just warm enough to melt. For an extra touch, drizzle with any remaining coconut milk from the can or sprinkle with toasted coconut flakes.

Real talk: these are best served right away when the layers are at their crispiest. If you need to hold them, keep them warm in a 200°F oven for no more than 10 minutes, but honestly? They're even better fresh out of the pan. Each bite delivers that perfect balance of textures and flavors—crunchy, creamy, sweet, and slightly tangy all at once.

Common mistakes when making this recipe

Over-Fermented Batter

If your batter smells sour or looks bubbly beyond control after resting, it’s over-fermented. This happens when left too long—especially in warm kitchens. The ideal fermentation time is 8-12 hours at room temperature. 🌡️ To fix, add 1 tsp baking powder or ½ tsp baking soda to neutralize the tang.

For future batches, refrigerate the batter after mixing and ferment for only 4-6 hours before cooking.

Uneven Cooking

Roti shells turning brown in spots while others stay pale? Your oil temperature is likely inconsistent. Use a thermometer to maintain 350-375°F—too low, and they’ll be greasy; too high, and they’ll burn before cooking through.

I swear by a non-stick skillet (like GreenPan) to prevent sticking, and always cook in small batches to avoid crowding the pan.

Filling Too Runny

If your coconut-banana filling leaks out when assembling, the eggs weren’t fully cooked. Whisk the filling over low heat for 2-3 minutes until it thickens slightly. For extra stability, chill the filling for 30 minutes before using—this firms it up just enough to stay put.

Pro tip: Use room-temperature eggs to avoid lumps, and mix in 1 tbsp cornstarch if you’re worried about runniness.

Roti Too Thick

Thick, dense roti shells mean your batter was too stiff. The fix? Add 1 tsp water at a time until it’s smooth and slightly sticky (like pancake batter). For future batches, measure flour by weight (250g) for consistency—volume measurements vary wildly.

If you accidentally make it too thick, let it rest 10 minutes before cooking, as the gluten relaxes slightly.

Burnt Edges

Crispy edges but raw centers? Your oil is too hot or the roti isn’t cooked long enough. Reduce heat to medium and cook for 1-2 minutes per side, flipping only when the edges lift easily.

A spatula with holes helps flip without tearing. For extra insurance, cook the second side 30 seconds longer—the residual heat will finish cooking the center.

Filling Not Cooked Through

Assembled roti with cold filling? The final sear is key. After dipping in coconut milk, return the roti to the skillet for 10-15 seconds per side over medium heat until the filling bubbles.

If it’s still undercooked, slice open and microwave for 10 seconds—just enough to warm through without sogging the crispy layers. 💡

Frequently asked questions